Production Kitchen Skills II
Academic Level:
Undergraduate
Department:
Culinary Arts
Subject:
Culinary Arts
Prerequisites:
Complete CAI-117.
Corequisites:
None
Credits:
2
A continuation and reinforcement of the concepts and practices of Production Kitchen Skills I. This course exposes the students to more advanced techniques and applications utilizing different cooking methods. Students will be exposed to a variety of seafood items, as well as commercial meat cuts used for beef, lamb, veal, pork and poultry.
