KCUL 123 Certificate Foundations of Professional Cooking II

This course builds upon the foundational principles introduced in Foundations of Professional Cooking I, with a focus on advancing technical proficiency and culinary judgment. Students will apply fundamental cooking methods to a variety of ingredients while developing the ability to critically assess and refine their work. The course also introduces key concepts in menu development, supporting informed decision-making in professional foodservice settings. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

Credits

5

Prerequisite

KCUL111

Corequisite

None