Oct 27, 2021  
2021-2022 College Catalog 
    
2021-2022 College Catalog
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CUL 130 - Savory Cuisine

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Introduction to all facets of hot foods. Includes classic uses of stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; knife and cutting skills; preparation of vegetables; menu scaling; costing; and percentage of yields.

Prerequisite(s): CUL 105  and CUL 140 .
  button image Prior Learning and link to PLA webpage

Course Learning Outcomes
  1. Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens.
  2. Prepare leading and secondary sauces and explain the appropriate use of each.
  3. Identify the various types of soups and demonstrate the techniques for making each type.
  4. Use liaisons.
  5. Demonstrate the appropriate use of a variety of cooking techniques.
  6. Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills.
  7. Identify prime cuts of meat.
  8. Prepare meats, poultry, fish, and shellfish for hotel/restaurant use.
  9. Prepare a variety of egg dishes.

Outline:
  1. Classical Stocks
    1. Types
      1. Brown
      2. White
      3. Fish
      4. Vegetable/mushroom
      5. Glaces
      6. Coulis
    2. Uses of stocks
      1. Classic kitchens
      2. Contemporary kitchens
  2. Sauces
    1. Mother/leading Sauces
      1. Brown
      2. Veloute
      3. Supreme
      4. Emulsified
      5. Tomato
      6. Bechamel
    2. Small/compound
    3. Beurre Blanc and Beurre Rouge
    4. Reduction sauces
  3. Soups
    1. Clear
    2. Cream
    3. Hot
    4. Cold
    5. Bisque
  4. Liaisons
    1. Roux
      1. White
      2. Brown
    2. Starches
      1. Potato
      2. Rice
      3. Corn
      4. Arrowroot
      5. Flour
  5. Cooking Techniques
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
  6. Preparation of Vegetables
    1. Identification
      1. Green
      2. Root
      3. Grains
      4. Farinaceous
    2. Basic Knife Cuts
      1. Brunoise
      2. Dice
      3. Julienne
      4. Jardiniere
      5. Turned
      6. Chiffonade
      7. Bias
  7. Butchering
    1. Beef
    2. Poultry
    3. Game
    4. Lamb
    5. Fish
    6.    Shellfish
  8. Egg Cookery
    1. Boil
    2. Poach
    3. Fry
    4. Omelets


Effective Term:
Full Academic Year 2019/20



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