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Apr 30, 2024
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CULA 1325♦ - Culinary II - Fabrication3 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 - Culinary I - Fundamentals F, S
1 hour lecture / 4.5 hours laborabory
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