Professional Cooking

Catalog description

Prerequisite: CUL-17. Intermediate and advanced culinary techniques, including a historical and contemporary exploration of cultural cuisines from diverse cultures. Practical application of culinary theory and techniques that provide students with a realistic experience of professional cooking and kitchen culture. Focus on intermediate knife skills; foundations and principles of seafood, shellfish, crustacean, meat, & poultry fabrication and preparation; exploration of advanced sauces, stocks, and soups; vegetable and starch identification; study of Sous Vide, smoking, curing, and preserving techniques; focus on plating, palate development, tasting, menu planning and costing. An advanced exploration of braising, poaching, saute, roasting, stewing, stir fry, grill and frying techniques. Kitchen safety and sanitation rules are revisited and practiced. Materials Fee: $40.00 (in-person classes only, unless otherwise noted)