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Oct 23, 2026
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CUL 240 - Culinary Skills II
Lecture: 1
Lab: 8
Credits: 5
State Prerequisites: Take One Set: Set 1: CUL 110 and CUL 140 Set 2: CUL 110 CUL 142 CUL 170
This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.
State Course Code S24960
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