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Dec 06, 2024
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CUL 240 - Culinary Skills II Credits: 5 Class: 1 Lab: 8
Prerequisite(s): State, CUL 110 and CUL 140 Corequisite(s): None.
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.
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