CUL 240 - Culinary Skills II

5 Credit Hour(s)

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.

Contact Hours: 9
Class Hours: 1
Lab Hours: 8
Prerequisite(s): State Prerequisites: CUL 110 and CUL 140
Semester(s) Offered: S