May 25, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog Archived Catalog

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CULA 104 - Professional Chef II: Savory


Credit(s): 5

Prerequisite(s): instructor’s consent.
Corequisite(s): CULA 108 .
Part II in the Professional Culinary Arts Series, this course integrates the fundamental culinary skills learned in CULA 103  with more advanced techniques, including production and presentation of full plates and concentration on development of flavor. Topics include poultry, meats (beef, veal, lamb, pork), fish and shellfish. (Spring Semester)



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