CUL 185 - Culinary Methods III (Vegetables, Fruit, Pasta, Grains)

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 will teach various cooking and preparation methods for vegetables, grains, pastas, potatoes, and legumes. Methods taught include grilling, sautéing, broiling, steaming, pan frying, deep frying, roasting, safe knife skills, and braising.

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 prepare and cook vegetables, grains, pastas, potatoes, and legumes.
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.