HSL 106 - FoodWorks Basic Culinary III

5.5 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to enable the student to learn fabrication, preparation, cooking and presentation techniques for meats, fish, vegetables, grains, fruits, dairy and eggs. Topics to be covered included learning correct techniques for preparing a variety of international dishes.

Course Objectives:

Upon completion of this course, the students should be able to:
1. identify a variety of cuts including beef, poultry and pork;
2. describe a variety of vegetables, grains, and fruits;
3. discuss the importance of seasonality and the impact of local ingredients on various cuisines;
4. identify fish and shellfish;
5. explain a variety of dishes using dairy and egg products;
6. recognize a variety of international dishes and the corresponding correct cooking techniques, knife skills, vegetable identification, grain identification, meat identification and fabrication; and
7. finalize a resume, and research, apply and interview for culinary positions in the food service industry.