CULA 120 Introduction to Food Preparation*

This course is a continuation of CULA 110.The classification and production of stocks, soups, sauces, and the principles of meat cookery will be introduced.Skills development will include; identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetable, fruit, grains, potatoes and pasta; and egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 1 certification from NOCTI. Prerequisite: CULA 110.

Credits

6.00 Credits

CULA 120Introduction to Food Preparation*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

6.00 Credits

III. Catalog Course Description

This course is a continuation of CULA 110.The classification and production of stocks, soups, sauces, and the principles of meat cookery will be introduced.Skills development will include; identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetable, fruit, grains, potatoes and pasta; and egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 1 certification from NOCTI. Prerequisite: CULA 110.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

V. Topical Outline (Course Content)

VI. Delivery Methodologies