In this course, students will apply culinary concepts, terminology, and contemporary techniques involved in the production of various food and menu items. Emphasis will be placed on continued student development in the cookery process, introduction to a la minute style kitchen operations, and teamwork concepts. To gain practical experience, students will rotate through stations and be involved in all aspects of commercial kitchen operations. The title of this course was previously Modern Kitchen Operations.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 110 and CUL 116, minimum grade "C"; CUL 110 may enroll concurrently
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