CUL 230: Advanced Kitchen Operations: American Regional
This course will focus on the advance application of culinary technique, plate presentation, and quality food production. Students will explore and define flavor profiles, modernized attributes of food preparation and plate presentation of America Regional Cuisine. Professional kitchen management, culinary technique, and organizational skill implementation will be emphasized in relation to the study of regional foods of the United States. The title of this course was previously Quantitly Food Production.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2; CUL 114, CUL 120, and CUL 121, minimum grade "C"
- Lecture Hours
- Clinical Hours
- Lab Hours
- Other Hours
- Total Hours
Some classes are not offered every term. To see if this class is currently available, check the schedule.
Save a trip to campus. Just fire up your computer webcam and microphone to talk to an advisor online.more »
Save time and gas: Get your books online through WCC’s Barnes & Noble Bookstore.more »
What Students Say About Online Classes
“Online classes allowed me to take more credits per semester while working part-time. Besides, what is better than attending school curled up on the couch and in your pajamas!”—Kim C., 23