Apr 19, 2024  
2018-2019 Undergraduate Bulletin 
    
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2018-2019 Undergraduate Bulletin [ARCHIVED CATALOG]

CULA 1325 - Culinary II (Fabrication)

3
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.