CULN1325 — Culinary II Fabrication
CULN 1325 - Culinary II Fabrication CULN 1325 - Culinary II Fabrication 3 credit(s) This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. Students will then explore the subject of meats, poultry, seafood and their application in food service operations. Three hours lecture per week. ( ) UD
Prerequisites: CULN1320