CUL 37 - Intermediate Culinary Arts

Institution:

Riverside City College

Subject:

Description:

Prerequisite: CUL-36. Limitation on Enrollment: Negative TB test/chest x-ray within the last three years. Intermediate level of food preparation and cookery focusing on the handling and preparation of stocks, sauces, soups, meats, poultry, fish and shellfish, vegetables, fruits and starches. Also included are food presentation and garnishes, service line set up; planning, preparation, setup and service of catered events; principles, theory and production of baking including yeast products, quick breads, cakes and icings, cookies, pies, pastries, creams, custards, frozen dessert, and sauces. Students will utilize all dry and moist methods of cooking. Receiving, storage, and issuing procedures are practiced; safety and sanitation procedures are applied. 45 hours of lecture and 307 hours laboratory.

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcc.edu/riverside/

Phone Number:

(951) 222-8000 ext 8979

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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