CUIS 120 — Culinary Fundamentals II CUIS 120 5 Credits/Units

Continuation of Culinary Fundamentals I with greater emphasis on cooking techniques, specific food and flavoring identification, nutrition with healthy cooking techniques, breakfast cookery, salads, cold dressings and sauces. Introduction to regional and international fare. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

Source ↗

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