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CUL 240Culinary Skills II
Wake Technical Community College · 5.0 credits · UGRD
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.
Recent sections
Fall 2026 · 3 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 2171Class #313464 | Mo · 5:00 – 5:50 PMMo · 6:00 – 9:50 PMTu · 5:00 – 8:50 PMAug 17 – Dec 16 | Building L 029Building L 036 | Lakin, Andrew D. |
| 2101Class #315556 |