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Sep 19, 2026
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CULA 151 - Culinary Fundamentals II
Credits: 3
This course aims to equip students with the skills essential for success in the culinary industry. Building on the foundation established in Culinary Fundamentals I, it introduces areas such as sauté techniques, preparation of mother sauces and derivative sauces, as well as seafood and egg cookery. Students will be taught how to prepare a multi-course meal and serve it promptly.
Prerequisite(s): CULA 115 .
Offered: Fall.
One lecture hour, four lab hours.
Max Class Size: 12
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