CULH 1310 - Culinary Skills Development

Credit Hours: 4.00

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. 

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