CULA 1415 - Culinary Arts Foundations 2

4 Credits

This course is made up of two units: “Basic Pantry and Cold Food Production” which is designed to allow the student to develop knowledge and skills necessary to work in the Garde Manger and pantry areas in a professional foodservice environment; and “Basic Range and Hot Food Production” which is designed to allow the student to develop knowledge and skills necessary to work in a professional foodservice environment. Foundation stocks, sauces and soups are the major component. Must be taken concurrently with Culinary Arts Foundations 1 or have instructor approval. 4C/0/4/0