CULA 230 Adv Entrees & Plate Presentation*
This course is a continuation of CULA 120. Healthy and special diet cooking strategies are introduced as well as sandwich and salad preparation, hors d'oeuvres and canapés, and buffet and plate presentation. Students will demonstrate continued improvement in previous skills with emphasis on identification and fabrication of veal, lamb, wild game, fish, and shellfish and applying appropriate cooking methods.
CULA 230Adv Entrees & Plate Presentation*
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
Business & Culinary Arts
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
6 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
135
Prerequisite Narrative
CULA 120
Grading Method
Letter grade
III. Catalog Course Description
This course is a continuation of CULA 120. Healthy and special diet cooking strategies are introduced as well as sandwich and salad preparation, hors d'oeuvres and canapés, and buffet and plate presentation. Students will demonstrate continued improvement in previous skills with emphasis on identification and fabrication of veal, lamb, wild game, fish, and shellfish and applying appropriate cooking methods.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Continue to improve their knife skills and basic cooking techniques. Students will be able to identify primal, sub primal and fabricated cuts, preform basis butchering procedures, and apply appropriate cooking methods to veal, lamb, game and fish and shellfish. Students will also finish the semester with a basic working knowledge of hors d’oeuvres, canapés, buffet presentation and plate presentation.
V. Topical Outline (Course Content)
Chapter 14: Veal
Chapter 15: Lamb
Chapter 19: Fish and Shellfish
Chapter 18: Game
Chapter 36: Buffet Presentation
Chapter 35: Plate Presentation
Chapter 24: Salads and Salad Dressings
Chapter 26: Sandwiches
Chapter 23: Healthy Cooking
Chapter 28:Hors d’oeuvres and Canapes
VI. Delivery Methodologies
Required Assignments
A written assignment is required with each chapter
Additional written assignments: "Last Supper" What would be your last meal on earth?
Assemble a Bench book of all recipes used in the classroom and Desert Cafe
Required Exams
Chapter Quizzes for each chapter.
Comprehensive Mid-term and Final Exams
Lab and Desert Café evaluations
Required Text
"On Cooking" 5th ed. Update: by Sarah R. Labensky and Alan M. Hause, textbook and MyCulinaryLab access code.
Required Materials
Other materials needed: knife kit, instant read thermometer, chef’s coat, check pants, black shoes, and white cap.
Specific Course Activity Assignment or Assessment Requirements
A written assignment is required with each chapter
Additional written assignments: "Last Supper" What would be your last meal on earth?
Assemble a Bench book of all recipes used in the classroom and Desert Cafe
Chapter Quizzes for each chapter.
Comprehensive Mid-term and Final Exams
Lab and Desert Café evaluations