CUL-240: Culinary Skills II

Program
Culinary Arts
Credits 5 Lab Hours 8 Lecture Hours 1 Clinical Hours 0
Work Hours
0
Contact Hours
9
This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.

Prerequisites

Take one set. Must be completed prior to taking this course.
Set 1: CUL-110 and CUL-140
Set 2: CUL-110, CUL-142, and CUL-170