CUL 117 Essential Culinary Skills II*

Essential Culinary Skills II, a continuation of Essential Culinary Skills I, includes professional cooking techniques and preparation of various meat, fish, poultry, vegetable, grain, and starch items, including the proper temperature of proteins. This course continues to focus on standard measurements and knife cuts.

2 hours lecture, 2 hours laboratory.

*

Credits

3

Prerequisite

CUL 115, CUL 116, or concurrent enrollment.