CULI 2610 - Culinary Methods III

4.5 Credits

Students broaden the application of the foundational working skills gained in Culinary Methods I and II. Sessions are focused on quantity production and generating value-added products for utilization in Restaurant Cookery I and II. Students identify, handle, and store a variety of proteins and the ensuing byproducts.

Prerequisites: (1) CULI 2510 must be completed prior to this course.

Lecture Hours: 2.0
Lab Hours: 7.5
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.
Butcher a variety of proteins for subsequent value-added protein processes.
Handle value added products for storage in alignment with subsequent utilization.

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