Recent SemestersFall 2026Class Size20 studentsCredits3PrerequisiteCourse Completion of CUL 230 and CUL 251A and Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 250 and CUL 250.1 and CUL 251A and Course Completion or Current Enrollment in CUL 254.. Transfers ToNot transferableDescriptionIn this course students will learn concepts and preparation of stocks, mother sauces, and identification and fabrication of meats, poultry, fish, and shellfish. Building on introductory knife skills and cooking techniques, students will practice methods as they apply to cooking vegetables, legumes, grains, and pasta. Emphasis on preparing mise-en-place for stations in a professional restaurant environment, where speed, timing, safety, and teamwork are necessary.Usually HeldMon Tue 8:00am–9:20am, Mon Tue 9:30am–2:20pm, Thu Fri 8:00am–9:20am, Thu Fri 9:30am–2:20pm 