Jul 19, 2024  
2023-2024 Catalog 
2023-2024 Catalog Archived

CUL 102 - Principles of Food Production II

Lecture Hours: 1 Lab Hours: 6 Credits: 3

Description: This course is a study of the preparation of food categories such as sauces, salads, baked products, meats, poultry, vegetables, etc. Special attention is given to presentation and garnishing.

Prerequisite(s): Take CUL 101  with a minimum grade of C.
Course Topics:
  • 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.

Textbook information can be found on the Book Inn website
Required Materials:
  • Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

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

Student Learning Outcomes:
  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. 

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Course Policies  that include:

  • Identity Verification
  • Required materials for all online courses
  • Mandatory Attendance Requirement
  • Orientation and Support
  • Proctored Exams

Standard SCC Course Policies:
Please review the Standard Course Policies  on the following topics:

  • Academic Integrity
  • Add/Drop period
  • Attendance
  • Classroom Conduct
  • Equal Access
  • IT Access
  • Online Behavior
  • Online Confidentiality
  • Services For Students with Disabilities
  • Student Concerns
  • Student Help Services
  • Withdrawals

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