2023-2024 College Catalog

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.

Credits

5

Prerequisite

CUL 110 and CUL 140

Class

1

Lab

8

Clinical

0

Work

0

Contact Hours

9