Culinary Skills II Lab


This course provides a laboratory experience for furthering students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on practical applications of meat identification/fabrication; butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and food preparation. Upon completion, students should be able to demonstrate basic proficiency in the preparation of entrées and accompaniments.

  • Prerequisite:
    CUL-110, CUL-140, and CUL-140A
  • Corequisite:
Class Hours
Lab Hours 3
Clinic, Coop, or Shop Hours
Credit Hours 1