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.

Contact Hours: 6

Center Campus

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will achieve competent culinary skills in the preparation of meats, poultry, seafood, and the pantry area.

Objectives:

Given the proper ingredients and recipes, the student will prepare meat, seafood, poultry, and pantry items at saleable quality.
Following American Culinary Federation guidelines and given limited ingredients and equipment, the student will complete a team mystery basket with a total pass score of 75% or higher.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Introduction
Salads and Salad Dressings
Hors d’oeuvres and Appetizers
Eggs Breakfast and Brunch
Principles of Meat Cookery
Beef
Beef/Veal
Veal
Lamb/Pork
Poultry
Poultry/Game
Fish
Shellfish
Plate Presentation
Mystery Basket
Clean-up and Review
Final Exam

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Corba, David
Dean
Corba, David

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