CUL-110 Intermediate Culinary Applications
This is the second lecture course in the culinary arts program. This first segment of this course will explore the basic procurement, preparation, and cooking of "center of the plate" protein items and successfully pairing these items with sauces, vegetables, and starches to create complete plated products. Family style and buffet plating techniques will also be covered. The second segment of the course will be focused on introductory techniques in the bakeshop.