CUL 240 — Culinary Skills II: 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. Co-Requisites: None Pre-Requisites: CUL 110 and CUL 140 Semester: Fall | Class Hours: 1 | Lab Hours: 8 Total Credit Hours: 5
Prerequisites: CUL 110