CUL 51B - Advanced Food Preparation
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 3
- Prerequisite
- CUL-51A
- Transfers To
- Not transferable
- Description
- Advanced modern restaurant cooking methods, such as Garde Manger, French stock and sauce making, advanced principles of meat cookery, advanced meat and seafood fabrication and identification, mise en place practices, and advanced vegetable and starch identification and cookery. Advanced knife skills developed. Culinary tools such as wok station, induction cooking and steam cooking are also used. (L,M)