Culinary Skills II


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.

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