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CUL 230 Culinary Principles and Applications II
Credit Hours:   3
Effective Term: Fall 2016
AGEC: None  
Credit Breakdown: 1 Lecture, 6 Labs
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: Build on principles learned in Culinary Principles and Applications I and advance skills in preparing a variety of stocks, sauces, soups, fresh vegetables, herbs, meat, poultry, and fish. Techniques and speed are refined and improved. Requires 16 hours of supervised experience catering events outside of class.

Prerequisites: CUL130

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Comprehension Level) Use proper terminology in reference to equipment, procedures, and ingredients.
2. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity.
3. (Application Level) Describe the function of ingredients in formulas and demonstrate ability to manipulate and substitute ingredients in the formulas.
4. (Application Level) Utilize appropriate cooking methods, and prepare and plate products using various meat, fish, poultry, cheese, produce, and sauces.
5. (Application Level) Describe and create a variety of forcemeat products such as terrines and pates.
6. (Synthesis Level) Organize for large events: prepare menu, manipulate formulas, prepare purchasing sheets, calculate cost and profit, determine staffing and timeline, and execute quantity food production.
7. (Application Level) Select products appropriate for advance production and apply proper holding methods for optimal quality.
8. (Synthesis Level) Develop ability to work with increased speed, cleanliness, accuracy, knife skills, and confidence.
9. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage.
Internal/External Standards Accreditation