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