CUL 240 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.
Credits
5
Class:
1
Lab:
8
Distribution
Culinary ArtsOffered
(S)