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This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Prerequisite: Principles of Culinary or similar introduction to culinary course at Â鶹¾«Æ·ÔÚÏß²¥·Å or another college or equivalent skill level as determined by instructor is necessary to take this course. Email hospitality@durhamtech.edu for information on how to demonstrate the competency level and how to register.