KCUL 121 Foundations of Professional Cooking II

This hands-on course builds on the techniques presented in Foundations of Professional Cooking I. Students will apply fundamental cooking theories and techniques such as sautéing, grilling, roasting, stewing, braising, and frying, and their application to a variety of proteins, starches, and vegetables. This course provides beginning culinary students with necessary critical skills to develop and evaluate menus for successful foodservice operations. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KCUL 111. Co-requisite(s): None. 5 quarter hours