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CUL 115 - Intermediate Culinary Applications Lab

This lab class is offered concurrently with the CUL 110 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. In the first segment, students will learn proper handling and fabrication of center of the plate protein items. Students will also learn proper cooking techniques for various proteins including moist heat, dry heat, and combination cooking methods. Appropriate plating and presentation methods will also be addressed. In the second segment, students will learn basic techniques to successfully produce high quality baked goods including ingredient identification, proper measurement, and adherence to recipes. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course. Prerequisite: Take CUL-100 and CUL-105 with a Minimum Grade of C- , Co-requisite: Co-requisite: CUL-110