CLM 102 - Culinary Skills II

6 Credits
Lecture: 3 Lab: 9

Culinary Skills II is a continuation of Culinary Skills I. Students begin new techniques such as pastas, sandwiches, breakfast cookery and global street foods. Students will also learn basic yeast dough and cheese making techniques. Emphasis is on cost control and presentation skills. Students will learn the basics of buffet and catering skills, and create a buffet table as part of their final assessment. Most of the product produced in class will be used by the student-run bakery and/or restaurant.

Note: MCC approved student uniform and toolkit are required for this course. E-Books are not allowed for this course. No electronic devices (cell phones, computers, etc) are allowed in lab production classes. This course requires basic reading, basic writing and intermediate math.

Articulation: 1.2

Prerequisite: CLM 101 with a grade of C or higher
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