Aug 14, 2020  
Student Catalog 2017-2018 (Archived) 
    
Student Catalog 2017-2018 (Archived) [ARCHIVED CATALOG]

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CUT 1124 - Culinary Principles II

4 Semester Hours
(Prerequisites: HRT 1114  & HRT 1213 ) This course offers advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Two hours lecture and four hours laboratory.



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