CUL-215 Sous Vide Cooking

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. This course will cover the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely while achieving optimum results. This course may be repeated more than once.

Credits

1

Lecture Contact Hours

0

Lab Contact Hours

2

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Semesters Course Will Be Offered

• Fall

Course Learning Outcomes

1. Explain the differences between sous vide and traditional cooking techniques
2. Demonstrate the ability to properly cook various items using sous vide
3. Present a successful objective critique of colleagues' work

View Course Outline

CUL 215: Sous Vide Cooking

Department

Business

Course Description

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. This course will cover the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely while achieving optimum results. This course may be repeated more than once.

Credit Hours

1

Contact Hours

Lecture	0
Lab	2
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Fall

Course Learning Outcomes

1. Explain the differences between sous vide and traditional cooking techniques
2. Demonstrate the ability to properly cook various items using sous vide
3. Present a successful objective critique of colleagues' work

Topic Outline

1. Fruits and Vegetables
2. Poultry
3. Beef
4. Lamb
5. Pork
6. Fish
7. Shellfish