Jun 08, 2026  
2026-2027 General Catalog 
    
Catalog Navigation
  Catalog Home
  Disclaimer Statement
  From the President of the College
  Academic Calendar
  Programs of Study by Subject
  Programs of Study by Degree
  Programs of Study A-Z
  Course Descriptions
  About Us
  Compliances
  Continuing Education
  Admissions
  Records & Registration
  Paying for College
  Academic Information
  Graduation Requirements
  Student Success Opportunities
  College Services
  Campus Life
  Programs of Study by Type
  2026-2027 General Catalog Cover
  My Portfolio
HELP
2026-2027 General Catalog
Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

HCM 187 - Culinary Foundations II

3.0 Credit(s)
Lecture 3
Lab 0
Culinary Foundations II emphasizes techniques in stock and sauce preparation, meats, seafood, and poultry. Students also identify various foods in international cuisine and the importance of attractive food presentation.
Prerequisite(s): HCM 186 - Culinary Foundations I


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)