CARTS 151 Cooking Techniques II

Students receive instruction and practice in advanced cooking methods used to simultaneously prepare vegetables, pastas, starches, proteins and contemporary sauces. Protein cookery methods, both moist and dry, are presented. Also included are culinary French terminology, station organization, plate presentation, and product tasting and evaluation.

Credits

6

Distribution

Career Training

Offered

Winter, Summer

Notes

Face-to-face

Outcomes

1. Define French terminology
2. Demonstrate continued growth in the application of theory to the preparation of foundational components of the various meal parts
3. Organize cooking stations
4. Taste and evaluate a variety of food, including sauces
5. Use a variety of methods (moist and dry) to cook meats and vegetables

Field Based Experience

0