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  CUL-102 Food Preparation II
2 Credits
  A continuation of CUL 101. This course reinforces the knowledge and skills learned in Food Preparation I which helps build confidence in techniques of basic cookery. Demonstrations and lectures cover vegetable and starch cookery, meat, fish, and poultry cookery. Emphasis is placed on the mastery of cooking techniques such as roasting, sauteing, poaching, braising, and frying. The development of knife skills is re-emphasized. Prerequisite: CUL 101 or permission of the department chair.