| CULN 221 focuses on the expansion of competencies gained in both the Fundamentals of Cookery and Intermediate Cookery courses, emphasizing creativity and the refining and perfecting of skills and techniques acquired; specializing cooked-to-order dishes typically served in hotels and fine dining restaurants with special emphasis on the classical cuisines. The preparation and presentation of Continental and Mediterranean cuisine items for American, French, Russian and Buffet service will be covered. |
Class Details
Credits: 5
Prereq: A grade of C or higher in CULN 130 or consent of instructor or the Culinary Department Chairperson., Coreq: -
Courses: CULINARY ARTS (CULN)
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