CUL 20710 Culinary Fundamentals II
Through hands on participation, the student will expand on their kitchen knowledge and skills learned in Culinary Fundamentals I. Various cooking methods will be used such as stir frying, deep frying, and various egg cookery techniques. Students will explore various traditional food preservation techniques and create balanced and complete meals. Professional uniform is required as proscribed by the Hospitality and Culinary Arts discipline.
Hours
4 Credits, 6 Hours