CUA 210 — Butchery
(.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab) *4 wks. Students will learn the skills used to fabricate meats, poultry and fish, along with the proper sanitation and storage. Field trips will be part of the class, traveling to local farms and butcher shops to see the fabrication process with whole carcasses of beef, pork and poultry. An introduction to charcuterie with fresh sausage and confits will be also be explored. CUA 1 52. CUA 21 2 International Cuisine 2 Credit (.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab) *4 wks. Students will have a unique opportunity to look at cooking styles, techniques and seasonings from around the world. North America, Mediterranean, Asian, European and local ethnic cuisines will be explored. Students will be encouraged to compare various cuisines and identify the differences of styles and techniques between them. CUA 21 4 Petit Fours and Artisan Breads 2 Credit (.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab) *4 wks. Students will have the opportunity to learn about varieties of petit fours and how to construct them. Macarons, cookies and simple petit fours are also a focus. Jellies, jams and preserves and proper canning procedure will be discussed and as well as how to make them with and without commercial pectin. Artisan breads will be covered including how to make sourdough starter and preferments.