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

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books   5255 Th   9:00 am - 11:00 am Online Cason J Cason J Online Online Online 1.50 Cancelled 20 0 0 04/01-05/21 04/01-05/21 To Be Arranged     In addition to the weekly online lecture, 4.5 hours of lab time is required. Lab time to be completed at students residence.   The above section is VA Approved