CUL 175 - Culinary Methods II (Meat II)

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 include steaming, submersion, braising, stewing, and nutritional methods.

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
Develop an understanding of techniques from around the world.
Understand techniques in moist and dry cooking methods.
Plate presentation for informal and formal occasions.
Platter presentations for buffet and family-style service applications.
Understand the concept of cafeteria hotline food production.
Demonstrate skills in preparing meat and poultry, pasta, and vegetarian dishes.
Demonstrate the ability to work as a team member.
Demonstrate safety and sanitation skills.
Demonstrate knowledge and ability for proper food storage.
Demonstrate ability to operate equipment.
Demonstrate ability and necessity for proper cleaning of equipment.