Culinary Food Preparation II
CLASS CODE: CA 181 CREDITS:  2 FEE:  $40.00
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

CATALOG DESCRIPTION: Basic kitchen skills necessary for proper and efficient food production. Skills taught include: egg and breakfast cookery, plate presentation, small sauces, cooking methods, principles of meat identification and cookery, as well as basic production management.
DESCRIPTION: This course is designed to teach students some of the basic kitchen skills necessary for proper and efficient food production. Skills taught include: proper breakfast and egg cookery; the arts of salad preparation, soup preparation, sandwich preparation, and sauce preparation; proper plate presentation; principles of meat identification and cookery; and basic production management.

TOPICS: Breakfast and Brunch; Egg Cookery; Dairy Products;
Soups; Small Sauces; Principles of Meat Cookery/Muscle Composition and Nutrition; Meat Purchasing and Storage;
Moist Heat Cooking; Production Management & Plate Presentation; Beef, Fish and Shellfish, Game, Veal, Lamb, Pork.
OBJECTIVES: 1. Learn how to look and behave as a professional culinarian.
2. Implement proper sanitation and safety practices.
3. Demonstrate proper breakfast cookery including proper egg cookery.
4. Make cream and water based soups as well as hot and cold sandwiches.
5. Know and produce the five mother sauces as well as small sauces for each.
6. Memorize the steps to and perform each of the following basic cooking methods: poach, grill, pan fry, roast, saute, and braise.
7. Understand and demonstrate proper plate presentation and garnishing techniques.
8. Demonstrate proper management skills in relation to production of plated entrees.

REQUIREMENTS: 1. Meats and Presentation Examination: A written exam that will cover the various aspects of meat production and cookery as well as plate presentation.
2. Projects.
A. Breakfast Cookery Project: A plated breakfast will be presented. Two identical plates will be prepared. The project will be graded upon presentation and proper cooking methods.
B. Sauce Project: Each student will research and teach the class how to make a classical small sauce based on one of the five mother sauces.
C. Cycle Menu: During the six-week cycle menu students will work in groups of two and be assigned to one of the following positions for each class period: Sous Chef or Entremitier. The students will be responsible for certain areas of production.
D. Meat Project: The student will be asked to go to the grocery store and identify retail cuts of meat. A one paragraph written statement must accompany this assignment describing any difficulties you may have had, and why this assignment was beneficial or non-beneficial.
3. Competencies: Each student is responsible to keep and turn in this competency sheet by the assigned day of class. The student is also responsible to have the instructor sign off their competencies. They are gimmee points if you just REMEMBER.
4. Attendance/Participation: In order to receive the full benefits of the class, all students will be required to be in class. In addition, the student will be expected to participate fully, without disrupting class.
5. Quizzes may be added at any time according to the instructor’s discretion.

PREREQUISITES: Culinary Arts Major