CUL 240Culinary Skills II

Catalog

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. Required knife kit and culinary uniform (skull cap, chef coat, chef pants, and apron) are typically purchased in CUL 140 and used throughout the program.