CUL-1150 Food Production I

Credits 3
Students prepare stocks, soups, sauces, seafood, meats, poultry, vegetables, and starches. Students develop recipes and use cooking techniques presented in this course to prepare a number of dishes. Other modern trends in culinary arts including presentation and plating practices are explored. May also be taken as continuing education course CUL 615 Food Production I.

Prerequisite(s): CUL-1100 and HSM-1550

Course Outcomes

Develop recipes using standard cooking techniques.
Demonstrate the principles of cooking meats, seafood, poultry, vegetables, and starches.
Identify the techniques used to prepare a variety of food items and classic sauces.
Apply various plate presentation techniques.
Demonstrate preservation techniques.