CUL102
Download as PDF
Culinary Fundamentals: Hot Foods
Subject code
CUL
Course Number
102
Course Title
Culinary Fundamentals: Hot Foods
Semester Offered
Upon Request
No Prerequisites
Activity
No
Course Fee(s)
No
Description
This course provides an introduction to cooking techniques and preparation of varied meat, fish, and poultry items. Theory and practice of production of stocks, sauces, and soups. Study of butchering, yields, purchasing, and grade classification.