CAHS 20 Culinary Fundamentals II (5)
Lec-4, lab-20
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.