CUL 221 Batch Cookery
(Contact Hours: 14) Principles, procedures, and standards of quality in commercial and institutional styles of cooking will be covered in this course. Students will prepare entrees, soups, sandwiches, salads, and vegetables for the program?s open-to-the-public cafe to experience the time, pressure, and quality concerns of a production kitchen. Sustainable, seasonal, and local ingredient sourcing will be integrated into the recipes, preparation, and presentation of the food with a focus on healthy, nutritious global cuisines. PREREQUISITE: Successful completion of CUL 100 and CUL 111 and ServSafe Manager Exam score of 70 or higher is REQUIRED.