CUL240 — Culinary Skills II
CUL 240 - Culinary Skills II Add to My Favorites CUL 240 - Culinary Skills II 5 Credit Hour(s) 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. Class Hours: 1
Prerequisites: CUL110, CUL140