CULN 130 – Intermediate Cookery

Credits: 5
Class hours: 1 lecture, 2 lecture/lab, 9 lab
Prereq: “C” or higher in CULN 120.

Description: This course applies the basic concepts, skills and techniques taught in CULN 120 to short order cookery, including breakfast cookery, as found in the coffee shops, snack bars, and other quick-service outlets, with emphasis in American Cuisine, quantity food production, menu development, recipe standardization and conversion, and quality control. This course includes quantity food production and short order cookery experiences in the college’s cafeteria.

Fall