Skip to main content

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. 

Course Name
CUL-240
Class Hours
1
Lab Hours
8
Clinical Hours
0
Credit Hours
5

For help with the accessibility of this website, please use this form.