CULN2214 – Culinary Foundations Lab B pdf

Credits: 6 (0/6/0)
Description: The course covers hands-on application and continued practice of cooking fundamentals required to prepare a variety of soups, meats and poultry, starches, vegetables and sauces served in the cafe. This course also covers hands-on application of raw and cooked meat, poultry and fish cutting and processing for items prepared in the cafe.
Prerequisites: (None)
Corequisites: (None)
  1. Demonstrate professionalism.
  2. Demonstrate proper sanitation and safety standards.
  3. Demonstrate proper equipment operation.
  4. Perform proper food storage.
  5. Fabricate, cut and slice beef, poultry and pork products.
  6. Fabricate and cut fish and shellfish.
  7. Prepare thick and thin soups.
  8. Prepare stocks and sauces.
  9. Prepare cooked vegetables.
  10. Prepare a variety of cooked starches such as grains, pasta and potatoes.
  11. Prepare meats, fish and poultry, applying basic culinary skills and techniques.
  12. Perfom proper mise en place.
  13. Calculate recipe yields and conversions.
  14. Perform proper measuring and weighing techniques.
  15. Follow proper recipe procedures and cooking methods.
  16. Evaluate proper utilization of leftovers.
  17. Determine future product needs.
  18. Evaluate completed food product.
MnTC goal areas: (N/A)

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