CART 246 - Cooking Fundamentals II (1)

This course focuses on the expansion of cooking techniques and food costing skills learned in CART 245. This course will also introduce special techniques necessary for breakfast cookery. Special emphasis on portioning and presentation will be given. We will revisit CART 245 based cooking techniques and continue the practices of cooking various vegetables, starches such as potatoes, dumplings, pastas and grains always with emphasis on sanitation and safety.

Prerequisite(s): CART 115 - Safety and Sanitation in the Food Service Industry (2)
Corerequisite(s): CART 246L - Cooking Fundamentals II Lab (2)