Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | CULA440 syllabus




COURSE NUMBER: CULA440
COURSE TITLE:Meats, Poultry, Fish and Eggs
DIVISION:Liberal Arts
SEMESTER CREDIT HOURS:3
CONTACT HOURS:135
STUDENT ENGAGEMENT HOURS:
DELIVERY MODE:In-Person

COURSE DESCRIPTION:
This lecture/lab class will focus on the essential development of the student's understanding of the structure and basic quality factors; cuts/classifications; cooking methods; proper handling and storage methods for preparing meats, poultry, fish and eggs.

PREREQUISITES:

NOTES:
This course is not available for web registration.

STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
  • Understand composition, structure, basic quality factors of meat, poultry and fish.
  • Understand the basic cuts of meats, poultry, and fish.
  • Demonstrate roasting, grilling, pan broiling, sautéing, pan frying, griddling, simmering, and braising of meats, poultry, and fish.
  • Demonstrate handling and storage of poultry.
  • Demonstrate serving seafood raw.
  • Demonstrate how to cook eggs.

TOPICAL OUTLINE:
  1. Meats
    • Composition, Structure, and Basic Quality Factors
    • Understanding the Basic Cuts
    • Cooking Meats
    • Roasting and Baking
    • Broiling, Grilling, and Pan-Broiling
    • Sautéing, Pan-Frying, and Griddling
    • Simmering
    • Braising
    • Handling and Storage of Meats
  2. Poultry
    • Composition, Structure, and Basic Quality Factors
    • Classification and Market Forms
    • Cooking Poultry
    • Roasting and Baking
    • Broiling and Grilling
    • Sautéing, Pan-Frying, and Deep-Frying
    • Simmering and Poaching
    • Braising
    • Dressings and Stuffings
    • Handling and Storage
  3. Fish
    • Composition, Structure, and Basic Quality Factors
    • Special Problems in Cooking Fish
    • Varieties and Characteristics
    • Cooking Meats
    • Baking
    • Broiling and Grilling
    • Sautéing and Pan-Frying
    • Deep-Frying
    • Poaching and Simmering
    • Steaming and Mixed Cooking Techniques
    • Seafood Served Raw
    • Handling and Storage of Fish
  4. Eggs
    • Understanding Eggs
    • Cooking Eggs

TEXTBOOK / SPECIAL MATERIALS:
Gisslen, W.  (2007).  Professional Cooking.  (6th ed.).  Hoboken, NJ: John Wiley & Sons, Inc.

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:

100-90% = A

  89-80% = B

  79-70% = C

  69-60% = D

  59-00% = F

  • 50% of grade based on performance and written exams
  • 10% of grade based on team projects
  • 10% based on sanitation inspections
  • 10% based on class presentations
  • 20% based on course assignments

BIBLIOGRAPHY:

STUDENT CONDUCT CODE:
Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer- to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook

DISABILITY SERVICES:
Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.

REVISION:
Fall 2018

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