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. Contact hours: 5. Prereq(s): CULA 1320-Culinary 1 (Fundamentals) [S] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.

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