PGCM 200 Culinary Arts 2 will build on using practical cooking methods and theory learnt in the PGCM 100 course. Students will learn production techniques for specialty vegetables, dressings, sauces, and secondary sauces. Additionally, students will understand and prepare foods for volume cooking. The course will also provide preliminary understanding of food costing, menu planning, and the purchasing processes.
Prerequisites: PGCM 100
Crosslisted: Professional Cook 2 (ITA course)
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | 15.00 |
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| Total Hours | 450 |
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Typical hours per week breakdown| Lecture | 4 |
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| Lab (lab, field, computer) | 26 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- create specialty soups and secondary sauces;
- use volume cooking techniques;
- perform deboning meat, poultry and seafood;
- demonstrate basic cost calculation;
- examine basic menu planning; and
- perform inventory.
- characterize and make specialty vegetables and vegetarian dishes;
- produce specialty potato, pasta, grain dishes;
- produce Meat, poultry and seafood dishes for volume functions;
- make specialty salads and dressings;
- prepare hors d’oeuvre and appetizers;
- prepare presentation platters;
- compose pastries, cakes and cheesecakes;
- prepare food for allergies and special diets;
Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.