CUL 240 — Culinary Skills II
Prerequisites: CUL 110, and CUL 140 or CUL 110, CUL 142 and 170 Corequisites: None This course is designed to further students’ knowledge of the fundamental con- cepts, skills, and techniques involved in basic cookery. Emphasis is placed on Course Descriptions meat identification/fabrication, butchery, and cooking techniques/methods, appropriate vegetable/starch accompaniments; compound sauces; plate pre - sentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.