CUL 122 - Advanced Culinary Techniques

Institution:

Montgomery County Community College

Subject:

Culinary Arts

Description:

This course provides laboratory experience for enhancing student skills in the fundamental concepts, advanced techniques of professional cookery. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Students are also introduced to the fabrication of meat, poultry and fish and common cuts associated with menu creation. Upon completion, students should be able to demonstrate competency of the professional cooking skills used in the foodservice industry. This course is subject to a course fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mc3.edu

Phone Number:

(215) 641-6300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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