Skip Navigation

Catalog Details

CULA 1203 - PROFESSIONAL COOKING II
Prerequisite: CULA 1201, CULA 1205 or consent of the Dean
This course focuses on matching appropriate techniques and applications to food product categories. Topics of study include the theory and fundamental cooking methods used in the preparation of stocks, soups, basic sauces, meats, poultry and seafood; skills development in the fabrication of meats, poultry and seafood as well as ala carte breakfast production. Emphasis is placed on sanitation practices, kitchen safety, knife skills, palate development and flavor profiling, identification and use of equipment, product identification, professional terminology, weights and measures, production timing, and station organization.

Lab
Description
Prerequisites N/A
Corequisites CULA 1203 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description PREREQUISITE: CULA 1201, CULA 1205 or Consent of Dean
This course focuses the matching appropriate techniques and applications to food product categories. Topics of study include: the theory and fundamental cooking methods used in the preparation of stocks, soups, basic sauces, meats, poultry and seafood; skills development in the fabrication of meats, poultry and seafood as well as ala carte breakfast production. Emphasis is placed on sanitation practices, kitchen safety, knife skills, palate development and flavor profiling, identification and use of equipment, product identification, professional terminolgoy, weights and measures, production timing, and station organization.
Prerequisites N/A
Corequisites CULA 1203 / Lab
Fees N/A
Credits 6.00
Credit Types Standard

LL Lecture Lab
Description Prerequisite: CULA 1201 Professional Cooking I
An introduction to the fundamental concepts and techniques of basic protein, starch, vegetable cookery, and breakfast applications. Higher development of fundamental cooking theories and techniques from Professional Cooking I will be continued. Emphasis is placed on the study of ingredients. Expanded concepts of timelines and multi-tasking, station organization, and culinary French terms will continue.
Prerequisites ( CULA1201 / Lecture and CULA 1205 / Lecture <min grade = C, min credit = 2.00> or Instructor Permission Required from WAGNER, MARGO A )
Corequisites N/A
Fees N/A
Credits 6.00
Credit Types Standard

Find Course Sections