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CUL 103 Food Production II
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 102

This course is a continuation of Food Production I with emphasis on building strong culinary foundational skill and reinforcing positive employability traits. The focus in this class is on vegetable identification and cookery, identification of various starches used in commercial cooking and proper preparation, identification of salads, salad dressings, and proper preparation, and breakfast cookery. The students will learn the principles and procedures when preparing vegetables, starches, salads, salad dressings and breakfast items. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available

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