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.