CULA 230 Adv Entrees & Plate Presentation*

This course is a continuation of CULA 120. Healthy and special diet cooking strategies are introduced as well as sandwich and salad preparation, hors d'oeuvres and canapés, and buffet and plate presentation. Students will demonstrate continued improvement in previous skills with emphasis on identifying and fabrication veal, lamb, wild game, fish, and shellfish and applying appropriate cooking methods. Prerequisite: CULA 120.

Credits

6.00 Credits

CULA 230Adv Entrees & Plate Presentation*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

6.00 Credits

III. Catalog Course Description

This course is a continuation of CULA 120. Healthy and special diet cooking strategies are introduced as well as sandwich and salad preparation, hors d'oeuvres and canapés, and buffet and plate presentation. Students will demonstrate continued improvement in previous skills with emphasis on identifying and fabrication veal, lamb, wild game, fish, and shellfish and applying appropriate cooking methods. Prerequisite: CULA 120.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies