HCTI 103 — Culinary II
(formerly HOS 113) Emphasizes meat, poultry, and seafood fabrication and cookery. Introduces and discusses dietary guidelines and principles of nutrition including alternative diets. Teaches methods for making various types of soups. Expands on sauce, vegetable, legume, grain, and starch cookery with demonstrations of proper plating techniques. Reinforces knife skills; recipe conversions and measurements; cooking principles and terminology; sanitation and safe food handling; and sustainability practices. Extra fees required.
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