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Sep 07, 2024
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2023-2024 SCC Catalog Archived
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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.
Textbooks: 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:
- Practice sanitation and food safety regulations in a kitchen.
- Classify a variety of stocks, soups and sauces.
- Fabricate a variety of meat, poultry and seafood items.
- 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
![SCC Logo](/mime/media/18/418/SCC-logo-footer.jpg) Official Course Syllabus 2023-2024
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