CUL230

College Level Courses -100 and above, Culinary Arts

Build on principles learned in Culinary Principles and Applications I and advance skills in preparing a variety of stocks, sauces, soups, fresh vegetables, herbs, meat, poultry, and fish. Techniques and speed are refined and improved. Requires 16 hours of supervised experience catering events outside of class. Prerequisite: CUL130.

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