INDUSTRY CULINARY FOUNDATIONS II 3 unit

Catalog description

Further development skills in Culinary Foundations where students practice and learn by repetition and variations of existing and new techniques. Essential competencies learned in this course include: Garde Manger, Charcuterie, Salad and Salad Dressings, Hors d'Oeuvres, recipe production with execution of dishes and menus with little to no recipe assistance. No credit if taken after CUL 145B. Total of 36 hours lecture and 54 hours laboratory.