CULN 125 - Fundamentals of Cookery II

Institution:

Leeward Community College

Subject:

Description:

This course focuses on the fundamental concepts, skills, and techniques basic garde mange, breakfast, and short-order cookery skills. Content includes basic salads and salad dressings, the handling, storage and preparation of fruits and vegetables including decorative garnishes, cold food presentation using plates, platters and trays, basic egg and breakfast items including quick breads, and short order line cookery.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.leeward.hawaii.edu

Phone Number:

(808) 455-0011

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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