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, CUL 110A and CUL 140