CUL111 — Fundamentals II
CUL 111 - Fundamentals II CUL 111 - Fundamentals II 3 Total Credits Students prepare various proteins and side dishes of small batch cookery using dry heat cooking methods; techniques of broiling, grilling, roasting, baking, sautéing, pan-frying and deep frying. Seasoning, presentation and hot food holding are discussed. Food quality, sanitation, mise en place, and teamwork are evaluated. 0 or higher Course
Prerequisites: CUL105