Foundations for Culinary
This course advances the fundamental concepts, skill and techniques from CUL-100. Emphasis is placed on soups, sauces, thickening agents, breakfast preparation, lunch preparation and appetizers. Service methods including plated buffet, stations, family style and a la carte are also integrated into each food prepared. Upon successful completion, the student will be able to explain/exhibit the skills needed for advanced culinary classes.
Prerequisite: HRM-102; CUL-101