CUL 230 - Hot Foods II

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Continuation of preparation and service of hot food in a contemporary kitchen. Includes cooking techniques; contemporary sauce making; vegetables, grains, and starches; natural liaisons; food plating; and sanitation procedures and techniques.

Prerequisite(s): CUL 130 and CUL 140.
Corequisite(s): CUL 250, CUL 260