CUL 240 Culinary Skills II

Lecture: 1 Lab: 8 Clinic: 0 Credits: 5

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.

Pre-requisite(s): C or better in CUL 110, and CUL 140
Course is typically offered in Fall and Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Apply accurate recipe conversion skills in kitchen lab setting.
Demonstrate meat fabrication and butchery.
Demonstrate moist heat cooking methods according to industry standards.
Demonstrate dry heat cooking methods according to industry standards.
Produce American Continental Cuisine Menu to serve the public in dining room setting.