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.