Santa Rosa Junior College
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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
Grading Type:Grade Only
Sections listed are for Fall 2021
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart1132MT2:00 pm - 8:30 pmPiccin CB. Robert Burdo Culinary Arts Center, Santa Rosa Campus49233.00Ended108210/18-12/1412/14/2021Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 No class on 11/22 & 11/23.
 The above section is VA Approved