Start Term
2026-2027
Course Title
Culinary Techniques
Course Code
TECA1110
Course Hours
90
Course Credits
3
Description
The Culinary Techniques course teaches the essential techniques used in the professional kitchen. Students practice breaking down, preparing, and cooking poultry as well as fish. Fabrication methods for beef, lamb, and game are also taught.
Upon course completion, students will be able to:
• Execute proper poultry fabrication.
• Identify a variety of poultry and how they are used.
• Demonstrate cooking poultry using a variety of cooking methods.
• Identify and prepare a variety of fish, shellfish, and crustaceans.
• Identify and explain various fabrication methods for beef, lamb, pork, and game as available.
