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)