|
|
| CUL 253.6 |
| Professional Cooking Basics |
| Description: | Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, pasta, meat, fish, and poultry. Includes preparing mise en place for stations in a professional restaurant environment. |
| Prerequisites: | Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50) and CUL 250.1 and CUL 252.3 |
| Recommended Preparation: | Eligibility for ENGL 100 or ESL 100 |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $140.00 |
| Grading Type: | Grade Only |
| Sections listed are for |
|
|
|
|
