CULINARY PRINCIPLES II

CUT 1124

This course is an advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (4 sch: 2 hr. lecture, 4 hr. lab) Prerequisites: Culinary Principles I (CUT 1114)