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.

Course Information

Course ID:

CUL 240

Class:

1

Lab:

8

Credit:

5

Work Ex/Clinical:

0

Prerequisite:

State, Take All: CUL 110 and CUL 140

Co-requisite:

None

Course Availability:

Fall