CUL113 — Intermediate Culinary Methods & Techniques
CUL 113 - Intermediate Culinary Methods & Techniques CUL 113 - Intermediate Culinary Methods & Techniques Hours: 3 A continuation of Basic Culinary Methods and Techniques, this course centers on à la carte and banquet cooking that will be served in different ways. Students will be assigned different stations of the kitchen while participating in guest service meals. Intermediate Culinary Methods & Techniques is taught concurrently with Dining Room Management & Table Service to emphasize the needs of cooking and serving together for the guest’s positive dining experience. Corequisite: CUL 114 Yearly Cycle: Spring