Culinary Fundamentals II

Course Code: CULI-105

Department: Culinary Arts

Credit Hours: 4.00

Textbook Information: Bookstore website

Course covers various methods of preparing vegetables, potatoes, pastas, rice and other grains for service and storage. Basic pastas production is introduced. The selection of appropriate frying shortening with its maintenance and care are discussed at length. Prerequisite of or concurrent enrollment in CULI 101, 102 and 103