CUL 1205 - Culinary Fundamentals II

This course will cover identification and preservation of a variety of vegetables. The application of various cooking methods will be practiced. The identification and cooking methods of potatoes, grains and pasta will also be covered. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals, MTH 1201 Technical Mathematics.

IAI Codes - Illinois Articulation Initiative (If applicable)