CUL-240
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.
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Prerequisite:
CUL-110, CUL-140, and CUL-140A
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Corequisite:
CUL-240A
| Class Hours | 1 |
|---|---|
| Lab Hours | 8 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 5 |