CUL 113 - Interm Culinary Methods & Techniques

Hours: 3

A continuation of Basic Culinary Methods and Techniques, this course centers on a la carte and banquet cooking that will be served in different ways. Students will be assigned different stations of the kitchen while participating in guest service meals. Intermediate Culinary Methods & Techniques is taught concurrently with Dining Room Management & Table Service to emphasize the needs of cooking and serving together for the guest’s positive dining. Also included are, pantry work (salads and luncheon items) and breakfast foods.

Yearly Cycle:
Spring