CUL120 — Culinary Arts Principles and Applications II
Students will learn the fundamental principles of meat and poultry. Students will learn identification of various cuts, fabrication, and various cooking techniques used for these proteins. Fundamental, classical and modern techniques will be taught through a variety of recipes. Emphasis will be placed on mise en place, professionalism, cleanliness in the workplace, and timeliness of execution. Plate presentation and garnishes will also be taught.
Prerequisites: CUL101