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CULA 219 Syllabus: Meat Identification and Fabrication
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Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 241 Sophomore Internship
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The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.

Subject:
Culinary Arts
Material Type:
Homework/Assignment
Lecture Notes
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 495 Senior Internship
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The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.

Your Advanced Focus
Analyze your work environment
Evaluate structure, roles and tasks
Understand their method to achieve desired results
What is working, what would you do differently - create

Subject:
Higher Education
Material Type:
Activity/Lab
Homework/Assignment
Lecture Notes
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
Culinary Foundations
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Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art.
Expert chefs are required to have knowledge of food science, nutrition, and diet and are
responsible for preparing meals that are as pleasing to the eye as they are to the palate.

This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
Flavors of the Saucier: Stocks, Sauces, and Soups
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Preface: With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

This text was written by Chef Amelie Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
Garde Manger: A guide to the cold kitchen
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Preface: "The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new."

This text was created for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Marshall Welsh
Date Added:
03/11/2021
Meat Identification and Fabrication
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Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Marshall Welsh
Date Added:
03/11/2021