CUL 251B Culinary Fundamentals 2 Description: In this course students will focus 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 250 and CUL 250.1 and CUL 251A Recommended Preparation: Eligibility for ENGL 100 or 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 Spring 2024

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 5251 MT 2:00 pm - 8:30 pm Piccin C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 4912 3.00 Ended 20 18 2 03/25-05/21 5/21/2024     No class 4/1 & 4/2.