CULA1325 — Culinary II (Fabrication)
CULA 1325 - Culinary II (Fabrication) Add to Catalog CULA 1325 - Culinary II (Fabrication) Culinary II (Fabrication) 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 foodservice operations.
Prerequisites: CULA1000, CULA1200, CULA1305, CULA1310, CULA1320