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.

Prerequisites: CUL 101

Credits: 4
Lecture: 2
Lab: 4
Grading: A-F AND S/U (standard grading option)