CULN 221 – Continental Cuisine
Class hours: 1 lecture, 2 lecture/lab, 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.