HP-155 Culinary Arts II
This is a continuation of fundamental cooking skills learned in the HP-151 and HP-151L Culinary Arts I lecture and lab. This course focuses on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Basic cooking techniques are covered and include stock and soup production, sauces, vegetable cookery, starches, breakfast cookery, cold sauces, and salads. Emphasis is placed on basic and advanced knife skills, and sanitation.
Credits
3