Skip Navigation

Catalog Details

CULA 2209 - PROFESSIONAL COOKING III
CULA 1203
The focus on this course is to expose students to a series of international cuisines through production techniques, preparations and presentations. Emphasis will be placed on ingredients, flavor profiles, and techniques representative of the cuisines studied. The class will also explore culinary history, how cultural beliefs influence cuisines and their effect on current culinary trends and menu development. Vegetarian and vegan menus will be introduced as well. Emphasis is placed on individual as well as team production, sanitation, safety, knife skills, use of equipment, product identification, professional terminology, weights and measures, production timing, and station organization.

Lab
Description
Prerequisites N/A
Corequisites CULA 2209 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description
Prerequisites N/A
Corequisites CULA 2209 / Lab
Fees N/A
Credits 6.00
Credit Types Standard

LL Lecture Lab
Description CULA 1201 and CULA 1203
The foundation of cooking techniques and theories from Professional Cooking I and II will be applied in a production setting. Emphasis is placed on individual as well as team production. Three-course menus consisting of soup, salad and an entrée with a vegetable and starch will be rotated throughout the class. Vegetarian and vegan menus will be introduced as well. In addition, students will prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profile, preparations, and techniques representative of the cuisine of the United States, Central America, South America, and the Caribbean. Higher development of fundamental cooking theories and techniques from Professional Cooking I and II will be continued. Emphasis is placed on the study of ingredients. Expanded concepts of time lines and multi-tasking, station organization, and culinary French terms will continue.
Prerequisites CULA 1203 / LL Lecture Lab <min credit = 6.00>
Corequisites N/A
Fees N/A
Credits 6.00
Credit Types Standard

Find Course Sections