CUL100B — Culinary Fundamentals in Practice
CUL 100B - Culinary Fundamentals in Practice CUL 100B - Culinary Fundamentals in Practice 4 Credit(s) Master fundamental concepts, skills, and techniques in basic cookery. Emphasis is on ingredients, cooking methods, and procedures in the preparation and presentation of various ingredients in a variety of settings. Acquire organizational skills, work coordination, and knife skills. Prereqs: Admission to Culinary Program Course Type: Combo Tuition Tier: Tier II Delivery Method: In-Person Course Learning