CULA1325 — Culinary II (Fabrication)
CULA 1325 - Culinary II (Fabrication) CULA 1325 - Culinary II (Fabrication) 3 sem hrs cr This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations. Transfer (UT) or Non-Transfer Course (UN): UN Master Course Syllabus Student Learning
Prerequisites: CULA1320