CULA 230 Adv Entrees & Plate Presentation*
This course is a continuation of CULA 120 with an introduction to the bakeshop. Baking formulas and the use of bakers’ percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads. Students will demonstrate continued improvement in their cooking skills with emphasis on identification, fabrication and appropriate cooking methods for veal and lamb.
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 with an introduction to the bakeshop. Baking formulas and the use of bakers’ percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads. Students will demonstrate continued improvement in their cooking skills with emphasis on identification, fabrication and appropriate cooking methods for veal and lamb.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Understand the difference between a standardized recipe and a baking formula.
- Apply the use of bakers’ percentages.to adjust the yield of a bakery formula.
- Identify and demonstrate the use of baking tools and equipment.
- Produce a variety of quick breads, yeast breads.
- Identify, fabricate, and apply the appropriate cooking method for veal and lamb.
- Identify different types and styles of sandwiches and prepare a variety of hot and cold sandwiches.
- Prepare a variety of salads and salad dressing and identify the different types and styles of salads including tossed, bound and composed.
- Explain the basic principles of buffet planning, set up, and communicate event plans with banquet event order (BEO).
- Describe the basic principles of plate presentation and use a variety of techniques to add visual appeal to plated foods.
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