CUL 205 - Advanced Culinary Foundations

Institution:

Lackawanna College

Subject:

Culinary

Description:

An in-depth study of the food preparation and serving techniques utilized in the professional kitchen. This course emphasizes team production, station setup, timing, service, and menu concept development and execution. Basic cooking and plating competencies will be reinforced and new skills specific to team preparation will be practiced. The course will introduce the student to foundational theories and techniques of basic protein, starch, and vegetable cookery. Cooking competencies include grain and legume cookery, pasta production and cooking, vegetarian and vegan cooking and, and cooking with consideration for dietary needs and restrictions. (6 Credits) Prerequisites: CUL115, CUL140, CUL145 AND HSP125

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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