BUS156 — Culinary II

BUS 156 - Culinary II BUS 156 - Culinary II 3 Course Description: The practical course is designed to teach the basic classical cooking techniques in the context of a professional kitchen environment. The class will emphasize the concepts of efficiency, organization, cleanliness and time management. The course will cover basic cooking methods, the preparation of meats, starches and vegetables.

Prerequisites: BUS155