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Sep 20, 2026
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CULA 115 - Culinary Fundamentals I
Credits: 3
This course introduces students to the essential culinary skills required for success in the culinary industry. Topics covered include professionalism, safety and sanitation practices, product identification and fundamental knife skills. Additionally, students will learn the basics of protein and vegetable fabrication, preparation, heat application and various cooking techniques.
Prerequisite(s): CULA 111 .
Offered: Fall.
One lecture hour, four lab hours.
Max Class Size: 12
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