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Dec 30, 2024
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CUL 113 - Intermediate 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 experience.
Corequisite: CUL 114 Yearly Cycle: Spring
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