CUL 101 - Culinary Fundamentals II

Credit(s): 2
Emphasis is on basic cooking methods and techniques. Students will apply principles of food preparation to produce a variety of food products while focusing on mastering fundamental cooking techniques such as sauté, braise, roast, grill, broil, etc. Students will evaluate the quality of each preparation.

Prerequisite(s): CUL 100 with a grade of C- or higher

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