CULN1229 — Food Preparation and Service
CULN 1229 - Food Preparation and Service CULN 1229 - Food Preparation and Service , Lecture 3 , Lab 18 Provides instructions in preparation of Garde Manger (hot and cold appetizers, hors d’ouvres, salads, sandwiches, cured meats, cheeses, centerpieces), main course items (stocks, sauces, soups, fresh and frozen meats, poultry, fish and seafood, vegetables, potatoes, starches), breakfast items, and unused portions using appropriate preparation, holding, and serving procedures to maintain a quality product. This course requires a lab fee. Prerequisites: CULN 1113 , CULN 1123 , CULN 1133 , CULN 1143 and CULN 1153 , all with a grade of “C” or better Corequisites: CULN 1213 and CULN 1233
Prerequisites: CULN1113, CULN1123, CULN1133, CULN1143, CULN1153