Jan 23, 2022  
College Catalog 2021-2022 
    
College Catalog 2021-2022
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CULH 1310 - Culinary Skills Development

Credit Hours: 4.00


Prerequisites: CULH 1050  and CULH 1155  all with grade C or better and ServSafe certificate

CULH 1310 gives students a basic understanding of “back of the house” operations. It teaches the processing of meats, poultry, and seafood as well as pantry, breakfast preparation, and hot and cold hors d’oeuvres. Students cook under the guidance of a chef-instructor.

Billable Contact Hours: 6

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OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to identify, describe, and utilize herbs, spices, and seasonings by themselves and in a combination that exemplify national and international cooking medians.

Objectives:

  1. Prepare an example of a spice rub.
  2. Prepare an example of a dried and fresh spice blend.
  3. Utilize a spice blend or herb blend in a culinary preparation.
  4. Assess student’s knowledge in herb and spice identification and usage.

Outcome 2: Upon completion of this course, students will be able to define and describe the process for all the cooking techniques used in moist, dry, and combination cooking methods to include:  steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poêle, stew, and braise.

Objectives:

  1. Students will be able to prepare and cook a variety of proteins (including beef, chicken, pork, fish, game, lamb, and veal), vegetables, legumes, grains, and starches using moist, dry, and combination cooking methods.
    1. Moist heat methods to include steam, deep and shallow poach, simmer, and boil.
    2. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.
    3. Combination cooking methods to include poêle, stew, and braise.
    4. Using all moist, dry and combination cooking methods prepare proteins using chicken, beef, lamb, veal, fish, and wild game.
    5. Using all moist, dry, and combination cooking methods prepare a variety of rice (pilaf method and risotto method), wild rice, jasmine, and sushi.
    6.  Using all moist, dry, and combination cooking methods prepare a variety of potato dishes.
    7. Using all moist, dry, and combination cooking methods prepare a variety of vegetables dishes.
    8. Using all moist, dry, and combination cooking methods prepare a variety of grain dishes.
  2. Define, prepare, cook, evaluate, and assess breakfast items:
    1. Prepare eggs in the following ways: scrambles, over-easy, Sunnyside up, poached, and baked (custard or strata).
    2. Prepare a French and American style omelet and an open-faced omelet (frittata).
    3. Prepare a custard.
    4. Prepare a breakfast style potato to include one of the following: hash browns, Lyonnaise, O’Brien, home fries, potato pancakes.

Outcome 3: Upon completion of this course, students will be able to compose Salads and Dressings.

Objectives:

  1. Identify the basic types of salads and their uses in the modern menu.
  2. Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette, and coulis.
  3. Produce mixed green, composed, entrée, protein, starch, and fruit salad.

Outcome 4: Upon completion of this course, students will be able to execute Canapés, Hors d’oeuvres, and Appetizers.

Objectives:

  1. Explain the history and defining characteristics of hors d’oeuvre, canapé, and appetizer, as well as give examples of each.
  2. Produce an assortment of both hot and cold varieties of canapes, hors d’oeuvres, and appetizers. 

COMMON DEGREE OUTCOMES (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE

  1. Introduction
  2. Salads and Salad Dressings
  3. Hors d’oeuvres and Appetizers
  4. Eggs Breakfast and Brunch
  5. Principles of Meat Cookery
  6. Beef
  7. Beef/Veal
  8. Veal
  9. Lamb/Pork
  10. Poultry
  11. Poultry/Game
  12. Fish
  13. Shellfish
  14. Plate Presentation
  15. Mystery Basket
  16. Clean-up and Review
  17. Final Exam

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael



Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088



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