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Apr 25, 2024
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CUL 111 - Introduction to Culinary
Corequisite: CUL 115
Students are introduced to the fundamental concepts, skills and techniques involved in professional cooking. Special emphasis is placed on classical theories, knife skills, safety, culinary math, interviewing and resumes, sanitation, mise en place, cooking techniques, and stocks, soups and sauces.
Credits: 4
Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: NULL
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