Dec 30, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]

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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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