4credit hour(s)Prerequisite: (CULN 1100 + CULN 1110 + BCIS 1110) + (CULN 1003 or CULN 1103). Introduces students to intermediate level culinary skill development, including: continued development of cooking methods, flavor building, vegetable cookery, starch cookery, understanding meat, meat cookery, understanding poultry, poultry cookery, understanding fish and shellfish, fish and shellfish cookery, and vegetarian cookery.
