CULA13033 — Food Production II
CULA 13033 - Food Production II CULA 13033 - Food Production II This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain, and potato cookery as well as an introduction to the preparation of poultry, beef, and pork. Associated Fees: Special Course Fee Course Code History: CUL 1303 Course Typically
Prerequisites: CULA13023
Part of
- Baking and Pastry Arts, AAS
- Basic Food Preparation, CP
- Culinary Arts, AAS
- Culinary Arts, TC
- Hospitality Management, AAS
- Graduation Map: Baking and Pastry Arts, AAS
- Graduation Map: Basic Food Preparation, CP
- Graduation Map: Culinary Arts, AAS
- Graduation Map: Culinary Arts, TC
- Graduation Map: Hospitality Management, AAS