CUL 102 - Professional Cooking Fundamentals II

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours Fall/Spring Sems. This 1st semester course is a continuation of CUL 101 Professional Cooking Fundamentals I that continues focus on foundational cooking. The student will continue to develop knife skills, the preparation of stocks, soups, sauces and the primary cooking methods through the application of these methods on the preparation of restaurant-plated appetizers and entrees. Product identification, the use of herbs, spices and seasonings and fundamental techniques in fabrication will also be introduced, as well as preliminary baking skills that include the preparation of yeast products and quick breads. This course is competency based in alignment with accreditation requirements of the American Culinary Federation. Prerequisite: CUL 101 Professional Cooking Fundamentals I.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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