CULA121 — Professional Kitchen 2
This course integrates the fundamental culinary and baking principles learned in Professional Kitchen 1 with an emphasis on more advanced concepts, including poultry, seafood, and meat cookery; advanced garde manger; advanced custards; fruit desserts and garnishes; basic cake and icings; and churned/still frozen desserts.
Prerequisites: CULA-111, HOSP-111, CULA-120, CULA-123, CULA-180, HOSP-180, CULA-121L, CULA-130, CULA-181, CULA-120L, CULA-180L, HOSP-180L