KCUL 145 Advanced Methods of Cooking

This course applies and expands upon previously acquired skills to further students to identify and distinguish between different types of seafood and meats, along with proper procedures for ordering, receiving, storing, fabrication, preparation, and presentation. Furthermore, students continue to develop their sauce repertoire by producing a wide range of classic and contemporary sauces. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KCUL 121. Co-requisite(s): None. 3 quarter hours

Credits

3