Mar 28, 2024  
2017-2018 Catalog 
    
2017-2018 Catalog [ARCHIVED CATALOG]

CART 246 - Cooking Fundamentals II (1)


This course focuses on the expansion of cooking techniques and food costing skills learned in CART 100 - Introduction to Culinary Food Service (2)  and CART 245 - Cooking Fundamentals I Lecture (1)  . Special emphasis on portioning and presentation will be given. We will reinforce CART 245 - Cooking Fundamentals I Lecture (1)  basic knife and cooking techniques. Also we will expand on the practices of cooking various meats, produce and starches to create a balanced and eye appealing meal always with an 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)