CUL 211 - Foundations for Culinary II

Institution:

Luzerne County Community College

Subject:

Culinary Arts

Description:

This course will consist of lectures, demonstrations and hands-on experience to familiarize the student with all types of fish, shellfish, poultry and meats. The student will learn about various structures, fabrication, all cooking methods and plate presentations.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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