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CUL-240 Culinary Skills II
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.
The following courses must be completed prior to taking this course:
Take one set: , Set 1: CUL-110 and CUL-140, Set 2: CUL-110, CUL-142, and CUL-170
Offered: Fall, Spring