May 19, 2022  
2021-2022 Catalog 
2021-2022 Catalog [ARCHIVED CATALOG]

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CUL 227 - Restaurant Cooking and Preparation

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 4
Description: Students will participate in four workstations: Roast Grill, Sauté, Entremetier (middle station) and Garde Manger Pantry. Students will learn classical and modern cooking techniques, recipe development, importance of consistency and clean work methods.

Prerequisites: CUL 124 . CUL 125 . CUL 128 . CUL 142 . CUL 143 . CUL 144 .
Corequisites: CUL 215 . CUL 244 .
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge or certification may qualify for prior learning credit.

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