Culinary Skills II

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
Class Hours5
Lab Hours8
Clinic Coop Or Shop Hours0
Credit Hours5