CUL102 — Culinary Fundamentals: Hot Foods
CUL 102 - Culinary Fundamentals: Hot Foods CUL 102 - Culinary Fundamentals: Hot Foods Description: Cooking techniques and preparation of meat, fish and poultry items. Theory and practice of production of vegetables, stocks, sauces, and soups. Study of butchering, yields, purchasing and grade classification. Lecture: 2 Lab: 4 Course Content: Classic stocks Sauces Soups Liaisons Cooking techniques Preparation of vegetables Butchering Learning