CULN 221 - Continental Cuisine
Class hours: 1 lecture, 2 lecture/lab, and 9 lab
Prereq: “C” or higher in CULN 150 and CULN 160.
Description: This course expands on the skills gained in Fundamentals of Cookery, Intermediate Cookery, Fundamentals of Baking, and Dining Room and Beverage Service courses, emphasizing creativity and refining skills. It includes practice in preparing cooked-to-order dishes typically served in hotels and fine dining restaurants with emphasis on American and European cuisines. Laboratory work in the college fine dining restaurant emphasizes station organization and culinary experience.