CUL107 Course Syllabus
Spring 2023
The Savory Station that makes Art
A 3-credit course designed to develop the skills necessary to successfully execute pantry and cold food production assignments in the professional kitchen. Topics covered include the preparation of salads and dressings, fruits, cheese service, forcemeats, canapés, and hors d’oeuvre. Students will also learn techniques for garnishing and attractively presenting cold preparations. The role these menu items play in contemporary food service operations will be emphasized.
Prerequisite(s): CUL 101 with a C- or better and CUL 111 or current ServSafe Certificate
Professionalism
Things to Remember
10% of final grade
A written evaluation of each student's laboratory performance will be prepared during the course. This evaluation will assess each student's performance, production skills, attitude, and professionalism, and will also include a sensory evaluation of the final product(s) produced, when appropriate.
Additional areas of laboratory evaluation include:Â Sanitation, Product Knowledge, Class Participation and your Team Interaction / participation.
This is me:
Chef Lauren Kendzierski (they/them)
There are many ways to communicate with me.
Email is for important information that needs to be documented.
Texting is for a quick yes or no question.
Zoom is for a real check in, schedule it on the tab above.
4135193492
Disclaimer: Like you, I am a person with many other responsibilities outside of school. As I will always give you adequate time to respond, please do not expect an immediate response from me. I will respond as soon as I see it, which may be a few days. It is an important skill to plan ahead for your needs.