Maricopa Community Colleges  CUL240   19986-20035 
Official Course Description: MCCCD Approval: 04/28/98
CUL240 19986-20035 LEC 2 Credit(s) 2 Period(s)
Culinary Principles II
Advanced culinary instruction. Emphasis on principles and terminology used in contemporary kitchens. Identification and use of fruits, grains, pasta, cheese, fish and shellfish and game. Includes study of international cuisines, wine, beer and spirits. Prerequisites: CUL140.
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MCCCD Official Course Competencies:
 
CUL240   19986-20035 Culinary Principles II
1. Define cooking and food service terminology, to include English and non English vocabulary.(I)
2. Identify various fruits and describe their use in food preparation.(II)
3. Identify various grains and describe their use in food preparation.(III)
4. Identify various pastas and describe their use in food preparation.(IV)
5. Identify various cheeses and describe their use in food preparation.(V)
6. Identify various fish and shellfish and describe their use in food preparation.(VI)
7. Identify various game birds and animals and describe their use in food preparation.(VII)
8. Identify and describe various international cuisines, their flavor principles and their use in contemporary food service operations.(VIII)
9. Identify and describe the production techniques and history of various alcoholic beverages and explain their use in cooking and food preparation.(IX)
10. Explain the legal requirements for labeling and selling various alcoholic beverages.(IX)
11. Describe selection and storage techniques for a variety of foods and alcoholic beverages.(II-IX)
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MCCCD Official Course Outline:
 
CUL240   19986-20035 Culinary Principles II
    I. Food Service Vocabulary
        A. Value and use of terminology
        B. International lexicon
      II. Fruits
          A. Identification
          B. Selection and storage
          C. Preparation and use
        III. Grains
            A. Identification
            B. Selection and storage
            C. Preparation and use
          IV. Pasta
              A. Identification
              B. Preparation and use
            V. Cheese
                A. Identification
                B. Selection and storage
                C. Preparation and use
              VI. Fish and Shellfish
                  A. Identification
                  B. Selection and storage
                  C. Preparation and use
                VII. Game
                    A. Identification
                      1. Birds
                      2. Animals
                    B. Selection and storage
                    C. Preparation and use
                  VIII. International Cuisine
                      A. Flavor principles
                      B. History and cultural influences
                      C. Identification
                      D. Use of contemporary North American food service
                    IX. Wine, Beer and Spirits
                        A. History
                        B. Identification
                          1. Labels
                          2. Sensory evaluation
                        C. Selection and storage
                        D. Production methods
                        E. Use in cooking and food preparation
                        F. Legal requirements and concerns
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