Dec 03, 2021  
2020-2021 Catalog 
    
2020-2021 Catalog [ARCHIVED CATALOG]

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CULA 1325 - Culinary 2 (Fabrication)

(3)
This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in food-service operations. [F,S]


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