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

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CUL 242 - À la Carte

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 4
Description: Upon successful completion of this course, the student will be able to apply modern techniques in the preparation and presentation of food using sauté and grill techniques. Students will gain an understanding of the entremetier, garde manger and food storage stations. Proper lock-down and clean up procedure will be taught. Preparation and presentation of salads, cold meats, sandwiches, as well as plate presentation will also be taught.

Prerequisites: CUL 124 . CUL 125 . CUL 128 . CUL 142 . CUL 143 . CUL 144 .
Corequisites: CUL 240 . CUL 243 .
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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