CUL 111 — Professional Food Preparation II
This course is a continuation of CUL 110 Professional Food Preparation I. Through the use of lab and lecture, students will move to more complex menus, including meats, poultry and seafood. They will study the proper storage and preparation of these items. A group, class project will expose the student to menu planning, preparation and presentation of a multi-course meal. NOTE: Students who have not completed CUL 116 but possess a valid ServSafe Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.
Prerequisites: CUL 110, CUL 116