CUL 135 - Foundations of Cooking B - Moist Heat Cookery

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 3.66
Description: This course is designed to introduce students to fundamental culinary terminology, methodology, processes and procedures as it relates to the professional kitchen with a focus on moist heat cooking methods and breakfast cookery. There will be an emphasis on kitchen safety, sanitation, equipment maintenance, operational procedures, station set up/breakdown and time management. Students will learn to apply these kitchen philosophies as they relate to the foundational cooking techniques of breakfast and egg cookery, shallow and submerge poach, steaming, papillote, stewing and braising. Supporting techniques of stocks, sauce and soup development will also be included. Foundational cooking preparations for starches, grains and vegetable cookery will be established, along with nutritional concepts.

Prerequisites: CUL 102 or current ServSafe certification. CUL 103
Corequisites: CUL 136 CUL 145
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge may qualify for prior learning credits. https://www.schoolcraft.edu/student-records/prior-learning-credits.

Course Competencies
1. Demonstrate how to set-up a proper cooking workstation.

2. Demonstrate proper kitchen sanitation procedures.

3. Explain basic cooking terminology used throughout the food service industry.

4. Execute knife skills in preparing food.

5. Assess the seasoning of prepared food items.

6. Differentiate the various moist heat cooking techniques.

7. Demonstrate moist heat cooking techniques: boiling, steaming, shallow poaching, stewing, braising, smothering and papillote.

8. Explain the different methods of preparing grains: steaming, stewing, risotto and pilaf.

9. Prepare various dumplings.

10. Demonstrate the different methods of cooking grains.

11. Explain the different types of soups.

12. Execute the preparation of cream, chowder, bisque and broth style soups.

13. Explain and differentiate the five mother sauces.

14. Execute the five mother sauces and a derivative of each sauce.

15. Demonstrate different methods of egg cookery.

16. Execute different types of batters used for breakfast preparation.

17. Evaluate the quality of prepared breakfast meats.