2020-2021 Catalog and Student Handbook 
    
    Oct 23, 2020  
2020-2021 Catalog and Student Handbook
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CUL 240 - Advanced Culinary Skills


CIS Course ID: S24960
Class Hours 1
Lab Hours 8
Clinical Hours 0
Work Experience 0
Credit Hours 5
Minimum State Prerequisites: Take one set:

Set 1: CUL 110  and CUL 140  

Set 2: CUL 140 , CUL 142, and  CUL 170  

 
Minimum State Corequisites: None
Local Prerequisites: None
Local Corequisites: None

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.

College Transfer: N/A



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