CUL-1150 Food Production I

Credits 3
A continuation of CUL-1100 . Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of dishes.
Prerequisite(s): HSM-1550 and CUL-1100.
1 class/4 lab hours.
Course Outcomes

Develop a standardized recipe and the associated preparation list.
Recognize the principles of cooking meats and poultry.
Explain the techniques to prepare a variety of food items.
Apply various intermediate cooking methods such as braising or stewing.