CAHS 20 Culinary Fundamentals II (10.5)
Lec-70, Lab-350
Credit, Degree Applicable
PREREQ.: CAHS 10 or 10Q.
ADVISE: MATH E1 or E3 or BSMA H or J
Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modern styles of cuisine. Students will practice classical and modern cooking in a variety of dining outlets, employing all standard cooking techniques, producing various stocks and sauces, butchery and gardemanger.
All sections will charge a material fee of $75.00

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record