CUL 214 — CUL 214
Develops both advanced culinary knowledge and technique. Advanced garde manger production, mixology, and alcohol awareness, as well as the selection and service of wines are part of this course. Guest demonstrations, lectures and practice in specialized areas of culinary arts, such as ice sculpting and tallow, are examples of the specialty areas both discussed and practiced. Students will be introduced to the food service industry as well as related industries in a more global realm. (1 lec, 4 lab) Prerequisite: CUL 215 (CULA 215)
Prerequisites: CUL 215, CULA 215