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| CUL 251B |
| Culinary Fundamentals 2 |
| Description: | In this course students will learn concepts and preparation of stocks, mother sauces, and identification and fabrication of meats, poultry, fish, and shellfish. Building on introductory knife skills and cooking techniques, students will practice methods as they apply to cooking vegetables, legumes, grains, and pasta. Emphasis on preparing mise-en-place for stations in a professional restaurant environment, where speed, timing, safety, and teamwork are necessary. |
| Prerequisites: | Course Completion of CUL 230 and CUL 251A and Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 250 and CUL 250.1 and CUL 251A and Course Completion or Current Enrollment in CUL 254. |
| Recommended Preparation: | Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates. |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $200.00 |
| Grading Type: | Grade Only |
| Sections listed are for Fall 2024 |
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