BUS 156 - Culinary II

Course Description: The practical course is designed to teach the basic classical cooking techniques in the context of a professional kitchen environment. The class will emphasize the concepts of efficiency, organization, cleanliness and time management. The course will cover basic cooking methods, the preparation of meats, starches and vegetables.

Prerequisite(s): BUS 155
Note(s): This course meets at UTEC Culinary Facilities at 19 Warren Street in Lowell and at the Lowell Cowan Center

Course Student Learning Outcomes:
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