CUL 103  Professional Cooking II

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: HRM 52 and (CUL 102 or HRM 54)

Advanced professional cooking techniques with a hands-on approach to cooking, tasting, and evaluating. Students will demonstrate how ingredient quality, flavor profiles, and cooking techniques affect product outcomes. No recipes will be used in this class.
Course Schedule

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