CUL 108
CUL 111
Saucier II
Dry Heat Cooking Methods
Students practice the techniques and
Students practice the preparation of various
fundamentals of the soup kitchen, preparation
proteins and side dishes using dry heat cooking
of clear and broth-based soups (consommes),
methods; techniques of broiling, grilling, roasting,
thick soups as purees, veloutes, cream soups,
baking, sautéing, pan-frying and deep frying are
bisques and chowders. Cooked and uncooked
learned. Selected proteins and side dishes apply to
chilled soups are explored, as well as regional,
cafeteria menu offerings. Seasoning, presentation
national, and international soups, the garnishing
and hot food holding are discussed. Food quality,
of soups and proper serving temperatures are
sanitation, mis en place, and teamwork are
discussed. Food quality, sanitation, mis en place,
evaluated. Prerequisites: CUL 101, CUL 102, and
and teamwork are evaluated. Prerequisites: CUL
CUL 103. CUL 112
CUL 109
American Regional Cooking
Entremetier I Students research and study the regions of Students practice the preparation and production
the United States heritage “melting pot.” The
techniques of potatoes, grains, legumes, pastas
cooking methods of the foods indigenous to the
and a variety of vegetables. Students learn such
specific regions are discussed. Students have the
preparation and cooking methods as blanching,
opportunity to prepare two dishes per region:
par boiling, steaming, simmering, grilling, frying,
New England, Midwest, South, Northwest and
sautéing, roasting, stewing, braising and baking,
the Mid-Atlantic. The preparation and cooking
cutting, peeling, and trimming. In addition, proper
should reflect on texture, flavor, consistency
portion sizing, seasoning and presentation are
and appearance. Smaller meat portions, low-fat
practiced. Food quality, sanitation, mis en place,
intake, lighter foods, fresh food properly cooked,
and teamwork are evaluated. Prerequisites: CUL
food present at ion, and hot food holding is
101, CUL 102, and CUL103.
discussed. Food quality, sanitation, mis en place, and teamwork is evaluated. Prerequisites: CUL 101,
CUL 110
COURSE DESCRIPTIONS | COURSE CATALOG 2013 - 2014
101, CUL 102, and CUL & 103.
CUL 102, and CUL 103.
Moist Heat Cooking Methods CUL 113 Students practice the preparation of various
International Cooking
proteins and side dishes using moist heat cooking methods; techniques of poaching, simmering,
International Cooking students research and
boiling, and steaming are learned. Selected
study Continental and European cooking. The
proteins and side dishes apply to cafeteria menu
methodology and techniques used in the cultures
offerings. Seasoning, presentation and hot food
and cuisines of Spain, Portugal, Germany, Austria,
holding are discussed. Food quality, sanitation,
The Netherland, Switzerland, Italy, Russia, Poland,
mis en place, and teamwork are evaluated.
England, Scotland, Scandinavia, Africa and Asia
Prerequisites: CUL 101, CUL 102, and CUL & 103.
are discussed. Students select five dishes from any of the cuisines and display the preparation
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2013 - 2014 CATALOG
303