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| CUL 251C |
| Culinary Fundamentals 3 |
| Description: | In this course, students will learn concepts and preparation of sauces and the identification and fabrication of meats, poultry, fish and shellfish. Instruction also includes charcuterie and preservation techniques and continued development of the student’s knife skills. |
| Prerequisites: | Course Completion of CUL 230 and CUL 251B and Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 250 and CUL 250.1 and CUL 251B and Course Completion or Current Enrollment in CUL 254 |
| Recommended Preparation: | Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) appropriate placement in AB705 mandates. |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $200.00 |
| Grading Type: | Grade Only |
| Sections listed are for Fall 2024 |
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