FOOD PREPARATION II (MEAT, POULTRY, AND SEAFOOD)
| Course Code |
CUL1006 |
| Credits |
3.00 |
| Hours / Week |
3 |
The course aims to identify the various types/ cuts of meat, poultry, and fish. To first learn, then understand the different methods of cooking as well as gain an understanding of pairing foods, sauces, and accompaniments.
At the end of the course, the students will be able to produce a variety of dishes. They will also have learned to recognize different meat and fish types, as well as be able to identify appropriate cooking methods for the different foods. The students will also have learned about how to pair foods and sauces - whether complimentary or contrastingly.
With all the meats, poultry and seafood students learned from this course, they will practice some Macanese recipes and modernize the plate presentation.
Note:
- To be able to attend the CUL1006, Food Preparation 2 (Meat, Poultry and Seafood) course, students must have successfully completed the pre-requisite course CUL1005, Food Preparation 1 (Soup, Vegetables and Starches). Failure to do obtain a passing grade in the CUL1005, Food Preparation 1 (Soup, Vegetables and Starches) course will mean that students cannot attend the CUL1006, Food Preparation 2 (Meat, Poultry and Seafood) course.
- In addition the successful completion of CUL1006, Food Preparation 2 (Meat, Poultry and Seafood) is a pre-requisite to be able to attend the CUL2003, Food Preparation 3 (Garde Manger) course.
Back