Mar 20, 2018  
2016-2017 College Catalog 
2016-2017 College Catalog [ARCHIVED CATALOG]

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CULA 1325 - Culinary II (Fabrication)

Credit(s): 3
This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices. Students will then explore the subject of meats, poultry, and seafood and their application in food-service operations.

Prerequisite(s): CULA 1320  

Previously CULN 1310

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