Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SLTI-0003 Organization's ID: ACE:000789 Organization: Sur La Table Online Culinary Institute Location: Online Length: Self-paced (55 hours) Dates Offered: 11/1/2020 - 10/31/2023 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 hot foods and culinary skills Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to practice the principles of cooking using a variety of animal and plant proteins. Learning Outcomes: identify, describe and apply dry-heat and moist-heat cooking methods discuss and demonstrate cooking principles of meat, poultry and fish explain and prepare a variety of vegetables dishes prepare and present a variety of classic and contemporary sauces explain and demonstrate principles of plating and presenting dishes with multiple elements identify basic food safety principles and practices select, handle and maintain a knife and apply various knife cuts illustrate the function and application of seasoning and flavoring. General Topics: Beef, pork, and lamb Poultry Plant-based alternatives to meat and dairy Fish and seafood Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Computer Based Training Discussion Laboratory Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Quizzes Minimum Passing Score: 75% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content