CUL 112 : Essentials of Culinary Arts II

This course is a continuation of CUL 111 and builds on the essentials developed in CUL 111. The course is a practicum in the application of the procedures and techniques of cooking. This course includes meats, poultry and fish. The course focuses on the individual and group preparation and presentation of meals and their components as well as on the skills to assess and critique them. It culminates in a final practical assessment. The course requires participation in evening functions and continuation of the student's personal portfolio. Prerequisite: CUL 111 with a grade of C- or better, or permission of the program director, and valid ServSafe certification. Two class hours and eight laboratory hours per week. Instructional Support Fee applies. 4 credits Spring; Day only
  1. Demonstrate the ability to fabricate and utilize a variety of proteins used in a full service kitchen.
  2. Demonstrate the ability to mise en place, prepare and present the assigned menu items.
  3. Demonstrate the ability to work in a professional manner with all the class members, both individually and as a team to achieve a common goal.
  4. Pass the Final PRACTICAL exam.





Degrees/Certificates That Require Course