4credit hour(s)Prerequisite:CULN 1100 + CULN 1110 + BCIS 1110 + (HRTM 1310 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.
