Mar 28, 2024  
2016-2017 Undergraduate Bulletin 
    
2016-2017 Undergraduate Bulletin [ARCHIVED CATALOG]

CULA 1325 - Culinary II (Fabrication)

3 Credit Hours
Prerequisite: CULA 1320 ;
Description: This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared foods, dairy products, and spices.  Students will then explore the subject of meats, poultry, seafood and their application in food service operations.