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CUL 2020 - Hot Foods
Clock Hours: 300
Delivery Mode
on-ground
Course Description:
Examine Hot Food preparation techniques
Student Learning Outcomes:
- Demonstrate stock, soup, and sauce preparation techniques.
- Prepare cream soups, chowders, and clear soups.
- Develop the taste and appearance of different soups and sauces.
- Demonstrate principles of chemistry during the meat cooking process.
- Prepare meat, fish, and poultry using moist heat and dry heat methods.
- Demonstrate procedure for marinating meat.
- Select, use, and maintain hot bar buffet equipment and utensils.
- Preparing breakfast menus including dairy and egg.
- Preparing hot sandwiches
- Preparing hot hors d’oeuvres
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TCAT to CC Articulation Brochure