CUL 165 - Culinary Methods I (Meat I)

3 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

This course covers the identification and preparation techniques for various cuts and grades of meats, poultry, fish/shellfish, and game meats. Topics include fabrication (butchering using safe knife skills) and storage of meats, processing equipment operations, and proper equipment cleaning. Cooking techniques will include sauteing, pan frying, deep frying, grilling, broiling, and roasting.

Theory Hours
1 theory hour.

Guided Practice Hours
2 guided practice hours.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Demonstrate ability to identify and prepare various cuts of meat.
•   Demonstrate ability to identify and prepare various cuts of poultry.
•   Demonstrate ability to identify and prepare various cuts of fish/shellfish.
•   Demonstrate ability to identify and prepare various cuts of game meats.
•   Demonstrate proper methods and techniques.
•   Demonstrate ability to read and follow standardized recipes.
•   Demonstrate ability to identify quality and wholesomeness of ingredients.
•   Demonstrate application of nutritional cooking.
•   Demonstrate knowledge and use of regional cooking techniques and locally available food products.
•   Demonstrated ability to work as a team member.
•   Demonstrate sanitary and safe handling of food, tools, and equipment.