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Culinary

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, sautéing, poaching, braising, and frying . The development of knife skills is re-emphasized .

Skills Prerequisites: ENG 020 and MAT 018C.
Prerequisite: CUL 101.