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| CUL 251C |
| Culinary Fundamentals 3 |
| Description: | In this course, students will focus on 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 250 and CUL 250.1 and CUL 251B |
| Recommended Preparation: | Eligibility for ENGL 100 or ESL 100 or 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 Spring 2024 |
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