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School of Agriculture, Sustainability, Business and Entrepreneurship

Dean: Christopher L. Nyberg
Phone: (315) 684-6083
Email: nybergcl@morrisville.edu

Course Description

Advanced Culinary Arts

A continuation on the principles, skills and techniques learned in Culinary Arts 1. Areas of culinary study will include intense concentration on the understanding and performing of a wide variety of cooking techniques. Students will prepare advanced menu items while utilizing scratch cooking for all recipes whenever possible. Students will be able to convert recipes to provide purchasing lists and then fabricate portions from primal and sub primal cuts of meat and then produce those food items. Students will also continue to use basic sanitation and safety techniques in the kitchen. Prerequisite: CUL 101 Minimum grade of C 4 Credits ( 1 Lecture Hour, 6 Laboratory Hours) Fall