CULA1325 — Culinary II (Fabrication)
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
Prerequisites: CULA1320