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. Weekly participation in a la carte production enhances students’ culinary and service skills.
- Prerequisite: CUL 110, CUL 110A and CUL 140
- Corequisite: CUL 240A
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