CULA 1550 Breakfast and Lunch Preparation and Cooking

This course introduces the student to the principle skills and production of foundational foods in breakfast and lunch cooking. The student will focus on planning, preparation, cooking techniques, and resource management. The course emphasizes egg dishes, common proteins, sweet and savory dishes, salads, sandwiches, and sides. The student will explore efficient production methods, nutrition principles, balanced plating, proper food handling and storing, and service skills. This course prepares the student to adapt to the specific needs of many operations. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 4 lab)

Credits

3 credits

Major Topics

• Introduction to the equipment, production techniques, and best practices of breakfast and lunch stations

• Terminologies and skills related to breakfast and lunch cooking

• Overview of types of common egg-based dishes and accompaniments

• Breakfast and lunch proteins and proper preparations

• Sweet and savory breakfast foods and cooking methods

• Hot and cold salads, sides, and accompaniments

• Preparing, plating, and displaying various breakfast and lunch presentations

• Proper holding, presenting, and storing processes

• Evaluation of finished dishes

Outcomes

In order to successfully complete this course, the student will:

1. Describe the primary functions of breakfast and lunch stations and the food produced.

2. Exemplify the terminologies, concepts, and skills needed as a breakfast and lunch chef.

3. Produce an array of common egg-based dishes correctly and efficiently.

4. Compare the preparations and cooking techniques of various breakfast proteins.

5. Produce an array of sweet and savory main dishes and accompaniments.

6. Compose a selection of lunch sandwiches and common entrees with appropriate side dishes.

7. Demonstrate efficiency in batch cooking, al a carte cooking, individual plating, and buffet presentation.

8. Create and serve completed dishes with appropriate garnish and accompaniments.

9. Evaluate selections of finished dishes for taste, texture, standards, and quality.