CUL-105 Culinary Fundamentals Lab

This lab class is offered concurrently with the CUL 100 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. Students will learn basic cooking methods and techniques as well as basic kitchen safety, knife safety, and sanitation principles. Students will also learn plating and presentation techniques.

Credits

1

Corequisite

CUL-100

Lecture Contact Hours

0

Lab Contact Hours

4

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Semesters Course Will Be Offered

• Fall
• Spring

Course Learning Outcomes

1. Execute a standardized recipe using industry standards for both food quality and sanitation practices.
2. Modify the quantities in standardized recipes in order to achieve a specific yield.
3. Qualitatively evaluate both the ingredients and finished food products objectively according to industry standards.
4. Model the professional behaviors and appearance of a kitchen staff member based on current industry standards.

View Course Outline

CUL 105: Culinary Fundamentals Lab

Department

Business

Course Description

This lab class is offered concurrently with the CUL 100 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. Students will learn basic cooking methods and techniques as well as basic kitchen safety, knife safety, and sanitation principles. Students will also learn plating and presentation techniques.

Credit Hours

1

Contact Hours

Lecture	0
Lab	4
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Fall, Spring

Corequisites

CUL-100

Course Learning Outcomes

1. Execute a standardized recipe using industry standards for both food quality and sanitation practices.
2. Modify the quantities in standardized recipes in order to achieve a specific yield.
3. Qualitatively evaluate both the ingredients and finished food products objectively according to industry standards.
4. Model the professional behaviors and appearance of a kitchen staff member based on current industry standards.

Topic Outline

1. Orientation and Lab Safety
2. Breakfast Cookery and Vegetable Cuts
   1. Poached eggs 868, Fried eggs 871, Scrambled eggs 872, American and French Omelets 872-873, Frittatas, Quiche 876, Eggs Benedict 871.
3. Breakfast Cookery #2 and Vegetable Cuts
   1. Recipes for lab- Crepes, French toast, pancakes, home fries, bacon, ham, and sausage
4. Whole Pig Fabrication
5. Potatoes
   1. Recipes for lab- Lyonnaise 739, Croquettes 748, Latkes 743, Duchess 735, Delmonico 740
   2. Smashed potatoes with roasted garlic NR, Roasted Potatoes Tuscan-Style Potatoes 738, Glazed Sweet Potatoes 738
6. Vegetables
   1. Recipes for lab- Glazed Beets 683, Green beans with walnuts 685, Ratatouille 708, Roasted root veggies 695, Broccoli Rabe 705, Veggie Slaw NR, and Cauliflower au Gratin NR
7. Soups
   1. Recipes for lab- French Onion 335, Split Pea 345, Minestrone 357, Vichyssoise 347, Cream of Broccoli Soup 339, and New England Clam Chowder 340, Caribbean Style Puree of Black Bean 345
8. Rice and Other Starches
   1. Recipes for lab- Spätzle 834, Risotto 783, Barley Pilaf 780, Coconut Rice 782, Polenta 792, Quinoa with brunoise veggies NR, Brown rice pilaf with pecans and green onions 780, Gnocchi Piedmontese 832
9. Introduction to Sauces
   1. Recipes for lab- Espagnole 268, Veloute 275, Béchamel 275, Hollandaise 285. Other recipes TBD
10. Cookies
    1. Recipes for lab: Almond-Anise Biscotti 1086, Pecan Diamonds 1088, 1-2-3 cookie dough 1086, Chocolate Chuck Cookies 1088, Oatmeal Raisin Cookies 1089, Fudge Brownies 1090
11. Salads and Fruits
    1. Coulis NR, Chutney 453, fruit salsa NR, applesauce NR, Basic Vinaigrettes and greens
12. Pasta and Sauces
    1. Recipes for lab- Pasta 819, Carbonara 821, Ravioli 830, Asparagus and white bean lasagna 829 Red sauce and derivatives will be posted on Blackboard (marinara, Bolognese 296, Arrabbiata)