CUL 220 - Culinary Arts Lab II

Institution:

Cape Cod Community College

Subject:

Description:

A continuation of CUL120, this capstone course builds upon basic skills and introduces more advanced culinary skills, ethnic, regional and international cuisine, and stresses communication in an operating food production environment. Additionally, students are required to develop and execute menus developed in class, and include purchasing and menu specifications, proper ordering, receiving and storage of foods, and analysis of business activity from a monetary perspective. (2 class hours / 4 laboratory hours). Prerequisite: CUL100 or HRM140 / 4 credits. Offered in the Spring.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.capecod.edu

Phone Number:

(508) 362-2131

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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