This course provides a laboratory experience for furthering students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on practical applications of meat identification/fabrication; butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and food preparation. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of entrées and accompaniments.
- Prerequisite: CUL 110, CUL 110A and CUL 140
- Corequisite: CUL 240
|Clinic Coop Or Shop Hours||0|