CUT 1114 — CULINARY PRINCIPLES I
This course focuses on the fundamentals of food prepara tion and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items.
This course focuses on the fundamentals of food prepara tion and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items.