CUL 102 - Principles of Food Production II

• Calculate food costs and percentages to determine selling prices.
• Perform recipe yield conversions.
• Perform the process of recipe costing.
• Determine selling price of menu items.
• Define and describe the sautéing process.
• Prepare a variety of foods using the saute techniques.
• Evaluate the quality of sautéed items.
• Define and describe the processes of pan-frying and deep frying.
• Fry a variety of food products to their proper doneness.
• Evaluate the quality of fried foods .
• Compare and contrast roasting to baking, poleing, smoke-roasting and spit-roasting.
• Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish.
• Evaluate the quality of roasted items.
• Define and describe the process of grilling and broiling.
• Grill and broil foods to the proper doneness.
• Evaluate the quality of grilled and broiled items.
• Define and describe the processes of braising and stewing, noting the similarities and differences.
• Braise and stew foods to the proper doneness.
• Evaluate the quality of braised and stewed items.
• Define and describe the process of shallow-poaching.
• Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.
• Evaluate the quality of shallow poached items.
• Define poaching and simmering and correctly identify the temperature range at which each occurs.
• Poach and simmer foods to the proper doneness.
• Evaluate the quality of poached and simmered foods.
• Perform basic fabrication tasks with meat, poultry, seafood and variety meats.
• Using the basic cooking methods, prepare meat, seafood, poultry and variety meats to the proper doneness.
• Evaluate the quality of prepared meats, seafood, poultry, and variety meats.
• Identify and prepare the grand sauces.
• Prepare a variety of non-grand/classical sauces.
• List the basic ingredients needed for making grand and non-grand sauces.
• Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
• Define and describe hors d’ oeuvre, appetizers, and canapes.
• Explain the importance of presentation and garnishing for hors d’ oeuvre, appetizers, and canapes.
• Prepare a variety of hors d’ oeuvre, appetizers, canapes and basic garnishes.
• Evaluate the quality of hors d’ oeuvre, appetizers and canapes.
• Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses of aspic.
• Evaluate the quality of aspic gelee and items coated with it.
• Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline and sausage.
• Prepare and present a variety of forcemeat products.
• Demonstrate food presentation techniques using a variety of plates, platters and trays.
• Evaluate the quality of prepared plates platters and trays.
• Produce decorative centerpieces.
• Define and describe various methods in which food is preserved.
• Prepare foods for preservation and prepare preserved foods.
• Evaluate the quality of preserved foods.
• Define and describe a variety of cheese categories.
• Discuss how various cheeses are made and their uses.
• Use cheese as an ingredient in recipes.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Practice sanitation and food safety regulations in a kitchen. 
2. Classify a variety of stocks, soups and sauces. 
3. Fabricate a variety of meat, poultry and seafood items. 
4. Prepare and evaluate foods using different cooking methods. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy