Maricopa Community Colleges  CUL230   19986-19995 
Official Course Description: MCCCD Approval: 04/28/98
CUL230 19986-19995 L+L 2.50 Credit(s) 6.50 Period(s)
Hot Foods II
Hot food preparation and service in a contemporary American kitchen. Focuses on modern adaptation of classical preparation skills. Emphasis on local foods, organization, communication, teamwork and developing plating skills. Prerequisites: CUL130. Corequisites: CUL250, CUL260, and CUL270.
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MCCCD Official Course Competencies:
 
CUL230   19986-19995 Hot Foods II
1. Identify and prepare a variety of contemporary sauces. (I)
2. Identify and prepare a variety of vegetables, starches and grains. (II)
3. Demonstrate appropriate knife skills in the preparation of a variety of vegetables. (II)
4. Identify, prepare and demonstrate the appropriate use of natural liaisons. (III)
5. Identify and demonstrate contemporary food plating techniques. (IV)
6. Identify, describe and practice the procedures and techniques necessary to maintain sanitation in a commercial kitchen. (VI)
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MCCCD Official Course Outline:
 
CUL230   19986-19995 Hot Foods II
    I. Contemporary Sauce Making
        A. Coulis
        B. Natural reduction
      II. Vegetables, Grains and Starches
          A. Types
            1. Green
            2. Root
            3. Grains
            4. Farinaceous
          B. Preparation techniques
          C. Knife cuts
            1. Brunoise
            2. Dice
            3. Julienne
            4. Paysanne
            5. Turned
            6. Bias
            7. Chiffonade
        III. Natural Liaisons
            A. Types
              1. Vegetables
              2. Fruits
              3. Dairy
              4. Offal
            B. Preparation techniques
            C. Uses
          IV. Cooking Techniques
              A. Saute/sweat
              B. Braise
              C. Grill
              D. Roast
              E. Smoke
              F. Poach/simmer
            V. Food Plating
                A. Color
                B. Height
                C. Plate painting
                D. Garnish work
              VI. Sanitation procedures and techniques
                  A. Food handling
                  B. Food temperature and storage
                  C. Food contamination
                  D. Equipment
                  E. Storage and work area
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