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CUL 251C |
Culinary Fundamentals 3 |
Description: | A practical course focusing on sauces and the identification and fabrication of meats, poultry, fish and shellfish. Includes charcuterie and preservation techniques and continued development of the student’s knife skills. |
Prerequisites: | Course Completion of CUL 251B (or CUL 253.6) and Concurrent Enrollment in CUL 253 (or CUL 253.10) |
Recommended Preparation: | Eligibility for ENGL 100 or ESL 100 or equivalent |
Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
Grading Type: | Grade Only |
Sections listed are for |
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| Sect | Days | Hours | Instructor | Location | Room | Units | Status | Total Seats | Current Enrollment | Seats Remaining | Date Begin/End | Date Final Exam | Books |
| 1051 | T | 2:00 pm - 8:35 pm | Praplan R | Online | Online | 1.50 | Cancelled | 20 | 0 | 0 | 10/20-12/08 | 12/8/2020 |
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