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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 |
| Fee: | $200.00 |
| Grading Type: | Grade Only |
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