CUL 240A Culinary Skills II Lab
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 entrees and
accompaniments.
Credits
1
Class:
0
Lab:
3
Distribution
Culinary ArtsOffered
(S)