CULN1235

This course covers key components of breakfast production including the preparation of various egg dishes, meats, cereals, starch products, breakfast pastries, fruits, and beverages. Teamwork, professionalism, efficiency and service are stressed in this course. Students will practice these concepts concurrently while gaining knowledge of the various cooking methods and techniques. A capstone project to this course will include preparing 2 over-easy eggs and an omelet within 4 minutes.

STUDENT LEARNING OUTCOMES:

• Identify various types of breakfast food products.
• Apply proper terminology for breakfast items for efficiency in breakfast production.
• Demonstrate proper techniques in the preparation of eggs including over-easy, poached, scrambled, hard-boiled, and various types of omelets.
• Prepare various types of meats and potato products for breakfast service.
• Serve breakfast.
• Prepare and serve multiple types of pastries.
• Demonstrate professionalism and teamwork in the production of breakfast items and develop a sense of urgency in the production of breakfast items.
• Prepare 2 over-easy eggs and an omelet within 4 minutes.