CUL 103 - Principles of Food Preparation II (3 Credits)

This course reinforces the basic principles of food preparation and teaches students to prepare and serve food for catered events. Students will demonstrate proficiency in fundamental culinary arts skills and learn to use teamwork and management skills in the kitchen and when serving guests. Topics include food preparation in a commercial kitchen, culinary terminology, dining services, communication and teamwork skills, and food service management. Chef knives set and appropriate commercial kitchen uniform are required. Lecture Hours: 20. Laboratory Hours: 36. Corequisite(s): CUL 101 . Laboratory Fee: $20. Materials Fee: $100. Insurance Fee: $30. Usually offered in the spring.