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Apr 18, 2024
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2019-20 Catalog [PREVIOUS CATALOG YEAR]
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CUL 101 - Culinary Principles
Description: Introduction to the culinary industry. Includes food service terminology, customer service skills, menu development, safety, sanitation, knife cuts, commercial equipment, cooking techniques, product identification, and ratios/weights/measures. Utilizes the ServSafe materials prepared by the National Restaurant Association Education Foundation to prepare students for a national examination.
Credits: 4
Lecture: 4
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