May 29, 2020  
2018-2019 Catalog and Student Handbook 
    
2018-2019 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULA 1325 - Culinary II - Fabrication

3 credit(s)

This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations. Prerequisite(s): CULA 1320. F, S. (T)
1 hour lecture/4.5 hours laboratory



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