CULA1540 Advanced Culinary Techniques
This course is designed to give the student advanced knowledge, skill, and understanding of stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques in a restaurant production setting.
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Use knives with precision and accuracy
Prepare breakfast meats, eggs, cereals, and battered products in a production setting
Determine time-frame for preparing foodstuffs and schedule accordingly
Plate and present food according to standards
Test by taste various foods to be used as meal components
Write standardized recipes
Demonstrate safe and appropriate use of equipment and tools
Monitor items during cooking process
Make and use thickening agents
Make soups, stocks, and sauces
Prepare meat, fish, shellfish and poultry for a la carte and banquet production standards
Prepare various fruits, vegetables, starches and farinaceous items
Complete written requisitions for foodstuffs according to standards
Follow cleaning and sanitation program
Plan production menus that utilize a variety of service styles
Demonstrate various cooking methods and techniques
Text and References
A list of textbooks required for this course is available at the
campus store and in eServices.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details