CUL 122 Culinary Skill Development II

6 CR

This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, vegetables and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs students will practice applying foundational cooking methods to these food products.
Prerequisite(s): CUL 110, CUL 112, CUL 114, CUL 116, CUL 118 with a C- or higher.