Savory Applications

Catalog description

This intermediate-level course advances students’ culinary skills with a focused study of flavor development, breakfast cookery, dairy and egg applications, vegetable preparation, sandwiches, and the fundamental principles of meat cookery. Students will deepen their understanding of flavors and flavorings and apply techniques for balancing, layering, and enhancing flavors across a variety of dishes. The course explores dairy products and their culinary uses, including creams, cheeses, cultured products, and butter, with an emphasis on proper handling and preparation methods. Egg cookery and breakfast production introduce both classical and contemporary breakfast items, reinforcing accuracy, timing, and plating. Students will also study vegetable cookery, focusing on preparation and appropriate cooking methods. Instruction in sandwiches composition, spreads, fillings, and hot and cold preparation techniques. The principles of meat cookery introduce students to temperature control, cooking methods, doneness evaluation, and proper handling to ensure quality and safety. Prerequisites: CUA 150 Classic Savory Foundations, or permission of instructor