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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 |
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