CULA1325 — Culinary II - Fabrication
CULA 1325 - Culinary II - Fabrication CULA 1325 - Culinary II - Fabrication 3 credit(s) 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. F, S. (T) 1 hour lecture/4.5 hours laboratory
Prerequisites: CULA1320