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.
Prerequisites: CUL 110