CULI 2510 - Culinary Methods II

3.0 Credits

Students reinforce foundational working skills gained in Culinary Methods I. Sessions are structured around derivatives of universal cookery methods, each examines the processes of flavor development. These methods provide lessons in technique variation, ingredient functionality, and sensory evaluation.

Prerequisites: (1) CULI 1430 must be completed prior to this course.

Lecture Hours: 1.0
Lab Hours: 6.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Exhibit professionalism and respect for the kitchen.
Demonstrate food code standards of kitchen sanitation, hygiene and uniform compliance.
Deploy safely the use of culinary knives, kitchen tools and equipment.
Implement the sustainability and business practices active within the facility.
Incorporate established kitchen organizational skills through various food production tasks.
Adapt the universal cookery methods to a variety of applications and derivatives.
Distinguish technique mechanisms and ingredient functionality in the development of flavor town.
Record the traits of prepared foods focusing on the sensory experience.

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