CLM 102 - Culinary Skills II

7 Credits
Lecture: 4 Lab: 8

Culinary Skills II is a continuation of Culinary Skills I. It teaches students how to prepare stocks, soups and sauces; identify and cook vegetables; identify and understand the role of starches; identify fruits; cook eggs and other breakfast foods; and prepare hot and cold sandwiches. The course also emphasizes employability and presentation skills.

Note: MCC student uniform and knife kit are required. 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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