CULA1156 — Classic Culinary Techniques
This course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques. This course also serves as a review of prerequisite courses in sanitation, math, baking, and garde manger/entremétier preparations.
Prerequisites: CULA1000, CULA1106, CULA1117