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Professional Cooking Fundamentals II

Course Code:
CUL 102
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
This is a continuation of Professional Cooking Foundational I. The course provides the students with the opportunity to strengthen the skill development and application of cooking techniques as introduced in that course through application in breakfast cookery, grains, potato and vegetable cookery. Prerequisite: CUL 101 Professional Cooking Fundamentals I.
Credit:
4
Prerequisites:
Prereq: CUL 101 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
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