Tompkins Cortland Community College

CULI102 - Food Service & Preparation II

Building on introductory concepts learned in CULI 101, the course focuses on culinary operations concepts, including kitchen structures and design, inventory and control, service systems and advanced menu development within a commercial setting. Attention is given to food combinations, types of cuisine, and the creative as well as practical process in menu planning and costing of product from local sources when practical. Lab fee required. Prerequisites: C or better grade in CULI 101; HRMG 105, ENGL 100; MATH 090 if required by placement testing; prior completion or concurrent enrollment in RDNG 116 if required by placement testing. 4 Cr. (2 Lec., 6 Lab.) Fall and spring semesters.