Course Descriptions

Culinary Skills II

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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.

Course Name: 

CUL-240

Class Hours: 

1

Lab Hours: 

8

Clinical Hours: 

0

Credit Hours: 

5