CUL 251B
Culinary Fundamentals 2
Description:	A practical course focusing on stocks, mother sauces and identification and fabrication of meats, poultry, fish, and shellfish. Building on introductory knife skills and cooking techniques, students 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 and teamwork are necessary.
Prerequisites:	Course Completion of CUL 251A (or CUL 252.3)
Recommended Preparation:	Eligibility for ENGL 100 or ESL 100 or equivalent
Repeatability:	Two Repeats if Grade was D, F, NC, or NP
Fee:	$150.00
Grading Type:	Grade Only
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