CUL-240 – Culinary Skills II

Credit Hours: 5.00

Course Description

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.

Classroom Hours: 1.00

Lab/Shop Hours: 8.00

Clinical Hours: 0.00