CUL 1520 - Culinary Skills II

Credits: 4
Lecture: 0
Lab: 120

Focuses on principles of food preparation and cooking techniques. Expanded concepts of timelines and multi-tasking, station organization and culinary French terms will continue. This course focuses on advanced cooking principles, theory and the application of culinary skills. Accompanies the course with the same number. This is a 120-hour lab course.

Prerequisite(s): CUL 1310, CUL 1510
Corequisite(s): None