Cooking Fundamentals II

Catalog description

Prerequisite: (1) Grade of C or better in CUL 101; and (2) Grade of C or better in HOS 212 or concurrent enrollment or consent of instructor. ^ This course is a continuation of Cooking Fundamentals I with emphasis on the knowledge and preparation of stocks, sauces, vegetables, starches, and healthy cooking. All sections will touch on global cooking concepts and recipes. (1.2) Proficiency Credit Available (2 TSHIE) Pass/No Credit Not Available