Culinary Arts II
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Overview
Subject area
HMGT
Catalog Number
2303
Course Title
Culinary Arts II
Description
The foundation of culinary terminology and techniques in a production laboratory for dining room service. Basic skills, safety and sanitation procedures, professional demeanor and team interaction are practiced. Students rotate through kitchen stations with appropriate responsibilities developing communication and supervisory skills. Principles of cost control, menu and recipe structure, plating techniques, and flavor profiles are practiced and analyzed.
Pre- or Corequisite
014279
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
4.5
Name
Lecture
Contact Hours
1.5