CULA1156 Classic Culinary Techniques
This course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques. This course also serves as a review of prerequisite courses in sanitation, math, baking, and garde manger/entremétier preparations.
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:
Exhibit a commitment to professionalism in the culinary arts
Evaluate the quality of raw and prepared meats, seafood, poultry, and variety meats
Prepare a variety of food products commonly served at breakfast
Perform basic fabrication tasks with meat, poultry, seafood and variety meats
Demonstrate the preparation of various stocks
Use various thickening agents
Demonstrate the preparation of a variety of soups from each category
Prepare the five grand sauces and their small sauce derivatives
Demonstrate moist, dry and combination cooking methods
Prepare meats, poultry, and fish to the correct doneness
Demonstrate a variety of cooking methods
Use various methods to preserve foods including brining, salting, curing, and smoking
Prepare written requisitions for production requirements
Demonstrate the preparation of baked goods, salads, appetizers, vegetables, starches, legumes and grains
Evaluate the taste and visual presentation of various food items
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