6 courses with the subject CULA, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
Students prepare stocks, soups, classical and contemporary sauces, accompaniments, and pair sauces with a variety of foods. Students also learn cooking techniques of simmering and boiling and proper knife, tool, small-ware, and equipment skills.
Students acquire knowledge of specialty foods and garnishes, with an emphasis on design, techniques, and displaying fine foods. Students also learn about specialized deli (charcuterie) products including sausages; pates and terrines; vegetable carving, fruits, and ice; the seven families of hors d’oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings. Students develop methods and techniques to prepare cold foods, create menus, and plan banquets and catering.
Students are introduced to the fundamentals of baking and learn about preparing dough, quick bread, pies, cakes, cookies, tarts, doughnuts, and fillings. Students acquire knowledge of baking terminology, tool and equipment handling, formula conversions, functions of flours and ingredients as well as the evaluation of baked products. Students practice advanced techniques related to classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations.
Students learn and practice meat preparation and cooking methods applicable to beef, lamb, veal, pork, fish, and poultry. Students practice roasting, sautéing, braising, grilling, baking, broiling, pan broiling, and pan-frying meats. Students identify characteristics of cuts of meat and U.S.D.A. quality grades, and learn Federal Meat Inspection Regulations. Students also learn overall kitchen functions for preparing and expediting food during service hours in a restaurant.
Students learn and practice advanced concepts to prepare fish and seafood through lab demonstrations and hands-on experience. Students also identify types, species, and market forms of fish and seafood, prepare a variety of seafood menu items, and demonstrate proper processing and preparations of raw fish and seafood.
Students intern at local restaurant establishments and catering events where they apply knowledge and skills learned in the Culinary Arts Program and receive instruction on restaurant and catering operations and management.
Source: Laramie County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 59
