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CUL 203 Food Production III
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 103

To review basic cooking methods and techniques and to strengthen the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. During this course you will gain a deeper understanding of the correct procedures for roasting, broiling, stewing, braising, poaching, saut233ing, and frying. While involved in the review of cooking principles, students will learn the fabrication of meats, poultry, and seafood for restaurant and hotel use. Emphasis will be placed on production techniques, menu selections, food presentation, and quality, thereby preparing the student for future classes in Spartan Terrace. This course will also cover daily mise en place; correct preparation, handling, and use of stocks, soups, and sauces; the preparation of vegetables and starches; and ways to conserve nutrients. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available

CUL 203 Meats and Seafood Principles
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 103 or CUL 110

This course is an introduction to meat, poultry, and seafood fabrication for food service operations. In this course, students learn the fundamentals of purchasing, receiving, handling and storing of these center of the plate items, as well as techniques for fabricating cuts for the professional kitchen. Building on skills acquired in previous courses, students apply dry and moist heat methods to cooking meat, poultry and seafood, including the appropriate sauces, garnishes and accompaniments. Importance is placed on work habits, mise-en-place, service techniques and the final products as served to the public.(1.2) Proficiency Credit Not Available Pass/No Credit Not Available

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