2018-19 Catalog 
    
    May 13, 2025  
HELP
2018-19 Catalog [PREVIOUS CATALOG YEAR]

CUL 102 - Culinary Fundamentals: Hot Foods


Description: Cooking techniques and preparation of meat, fish and poultry items. Theory and practice of production of vegetables, stocks, sauces, and soups. Study of butchering, yields, purchasing and grade classification.

Credits: 4
Lecture: 2
Lab: 4
Catalog Navigation
  Catalog Home
  About YC
  Catalog Addendum

  Degrees & Certificates
  Course Descriptions
  General Degree and Certificate Information

  Academic Calendar
  Academic Support and Support Services
  Student Rights and Responsibilities
  Academic Information and Standards

  Administration Directory
  Emeriti Directory
  Glossary of Terms
  Archives