2019-20 Catalog 
    Feb 17, 2020  
2019-20 Catalog

CUL 103 - Culinary Fundamentals: Breakfast & Garde Manger

Description: Cooking techniques and preparation of breakfast items, salads, sandwiches and dressings. Production of eggs, pasta, cheeses, and fruit dishes, canapés and hors d’oeuvres creations. Study of lettuces, fruits, grains, cheeses and dressings.

Prerequisites: CUL 101  

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