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May 05, 2024
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CFCC 2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]
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CUL 240 - Culinary Skills II Class: 1 Lab: 8 Clinical: 0 Credits: 5
Prerequisites: Take All: CUL-110 and CUL-140 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. **This is a Spring Only Class.** (S22853)
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