CUL 201
CULINARY PRINCIPLES II
South Orange County Community College District · UGRD · Fall 2026
1 section
Catalog description
Practical experience in techniques, preparation, presentation and service of poultry, meats, fish and shellfish. Students prepare menu offerings in the college's restaurant for public dining. Emphasis is on station readiness, implementation of basic cooking methods, quality of presentation in a cook to order format. Purchasing, storage and quality control of products will be taught. Students will be required to follow culinary department dress code standards. (formerly FN 241)
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #south_orange_county_district-0410Fall 2026UGRD4.0 credits
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