2018-19 Catalog 
    
    Apr 20, 2024  
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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
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