2019-2020 Academic Catalog and Student Handbook 
    Jan 20, 2022  
2019-2020 Academic Catalog and Student Handbook [ARCHIVED CATALOG]

CUL-201 Contemporary Cuisine

Credits: 8
Contact Hours: Lec 3 Lab 10 Practicum 0
Tier Rate: Tier II
This course provides the advanced cul culinary arts student instruction and practice in the actual back of the house operation of a working restaurant. Students will research and design menus, determine purchasing needs for menu production, and prepare food to proper safety and sanitation standards utilizing accepted classical and contemporary techniques. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 125  and grade of "C" or better in CUL 102 , CUL 103 , CUL 121 , HSM 115 .