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| CUL 253.7 |
| Professional Meat and Sauce Preparation |
| Description: | A practical course focusing on stocks, soups, and sauces and the identification and fabrication of meats, poultry, fish, and shellfish. Includes further development of the student's knife skills. Industry standards of sanitation and safety are implemented. |
| Prerequisites: | Course Completion or Concurrent Enrollment in CUL 250, CUL 250.1, CUL 252.3 and CUL 253.6 (or formerly CUL 253.1); OR Course Completion or Concurrent Enrollment in DIET 50, CUL 250.1, CUL 252.3 and CUL 253.6 (or formerly CUL 253.1) |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $85.00 |
| Grading Type: | Grade Only |
| Sections listed are for |
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