Javascript is currently not supported, or is disabled by this browser. Please enable Javascript for full functionality.

   
    Apr 16, 2024  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

CUL 120 Culinary Arts Principles and Applications II


Prerequisite: CUL 101  with a grade of C or better
1 lecture per week, 4 hrs lab: 3 hrs credit
This course will continue to develop the students working knowledge of the professional kitchen.   Students will learn the fundamental principles of meat and poultry.   Students will learn identification of various cuts, fabrication, and various cooking techniques used for these proteins. Fundamental, classical and modern techniques will be taught through a variety of recipes.  Emphasis will be placed on mise en place, professionalism, cleanliness in the workplace, and timeliness of execution.  Plate presentation and garnishes will also be taught.