May 07, 2024  
2009-2010 Catalog and Student Handbook 
    
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2009-2010 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULN 2320 - Culinary Arts II

3 credit(s)

A continuation of Culinary Arts I. More advanced and in-depth coverage of recipe costing, conversion and preparation including menu design and application. Prerequisite(s): CULN 2100, 2310 F, S
1 hour lecture / 4 hours laboratory


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