CUL-2150 Food Production II

Credits 3
This course is a continuation of CUL-1150. Students prepare a variety of dishes utilizing current trends and classical techniques with a focus on principles of plate presentation and garde manger techniques. Students construct menus and learn industry-related inventory management skills for catering operations. May also be taken as continuing education course CUL-715 Food Production II.

Prerequisite(s): CUL-1150.

Course Outcomes

Describe essential components for storing food, preserving food, and serving cold dishes.
Analyze the ingredients, flavors, and flavorings used in cold production.
Construct menus for complete meals and buffets utilizing standard recipes and quality specifications.
Demonstrate the appropriate plating and catering presentations, including basic garnishing techniques for cold food items.
Apply current industry trends in the preparation of a variety of dishes.
Utilize written food specifications and proper food handling procedures in the receiving, storing, and issuing of food products.