2014-2015 College Catalog 
    
    Mar 29, 2024  
2014-2015 College Catalog [ARCHIVED CATALOG]

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CULN 1310 - Kitchen Skills IV

Credit(s): 4
This course continues the principles of cooking in detail. Identification of vegetables and various cuts of meats, poultry and fish are covered.  Selecting the proper preparation techniques for these food items is demonstrated. Attention is paid to the proper balance of flavors and textures of components within one meal or dish.

Prerequisite(s): CULN 1200 



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