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. (1.2-Articulated) NOTE: MCC student uniform and knife kit are required. This course requires basic reading, basic writing and intermediate math.

Course Name: CLM-102
Departments: Culinary Management
Course Types: Standard
Course Locations:
Prerequisites: CLM 101 with a grade of C or higher.
Course Offerings: