2012-2013 Catalog & Handbook 
    
    Nov 28, 2020  
2012-2013 Catalog & Handbook [ARCHIVED CATALOG]

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CULN 1300 - Kitchen Skills IV

Credit(s): 2
This course covers the principles of cooking in detail. Dry-heat cooking methods (broiling/grilling, roasting, baking, sautéing, pan-frying and deep-frying) and moist-heat cooking methods (poaching, steaming, boiling, braising, stewing) are stressed. From this foundation the student learns to identify various cuts of meats, poultry, and fish and demonstrate how to select the proper preparation techniques for these food items. Attention is paid to the proper balance of flavors and textures of components within one meal or dish.

Prerequisite(s): CULN 1200 



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