Spring Trimester Classes

March - June 2011

CUL 2225 - Classical French Cuisine
Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces.

CUL 2215 - Garde Manger
Students will be introduced to modern and traditional techniques in the preparation of cold entrees, pates, terrines, galantines, chaud-froid and ice carving. Students plan, organize and set up buffets. This course also concentrates on the practical technique of platter design and presentations.

CUL 1405 - Skills of Meatcutting
Purchasing, receiving, evaluating and proper storage procedures will be discussed. Emphasis is placed on primal and sub-primal cuts, federal inspections, grading, yields, and the classification of meats, poultry and game. Laboratory activities include hands-on fabrication of pork, beef, poultry and lamb.