CUL 20700 Food Prep II

Through hands-on participation, the student will expand on their kitchen knowledge learned in Food Prep I. Various cooking methods will be used such as: stir frying, deep frying, smoking and steaming. Students will learn the value of using ingredients from a variety of sources both locally and globally. Recipe creation and menu planning are also covered. Using the kitchen techniques and menu knowledge learned throughout the course students will compete in a "Chopped style" competition using a mystery basket of ingredients. Professional uniform is required as prescribed by the Hospitality discipline.