Protein Fabrication and Advanced Techniques

Catalog description

This culminating course in the culinary pathway brings together advanced culinary techniques, protein fabrication and essential management concepts to prepare students for transition into professional kitchen environments. Students will deepen their expertise in the selection, fabrication, and preparation of beef, fish, and shellfish, applying appropriate cooking methods, quality assessment standards, and presentation techniques. The course explores custards and plated desserts, emphasizing precision, consistency, and artistry in the preparation of both classical and contemporary dessert components. Students will design and execute hors d’oeuvres and small plates with a focus on flavor balance, visual appeal, and efficient production. The final unit refines cost control and menu planning, and refines students understanding of food cost calculations, menu design principles, and the relationship between culinary creativity and operational profitability. Students will apply these concepts through hands-on menu development and practical production labs. Prerequisites: CUA 155 Savory Applications, or permission of instructor