Culinary Principles I
CUT 1114
Credit(s): 4
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, and farinaceous items. (4,2,4)
Credit(s): 4
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, and farinaceous items. (4,2,4)