CULA03223 — Food Production III
CULA 03223 - Food Production III CULA 03223 - Food Production III This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato cookery and an introduction to the preparation of game, fish, shellfish, lamb and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered. Associated Fees: 3D Program Fee Course Code History: CULD 0322 Prerequisite(s): UAPTC 3D Culinary Students Course Typically