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May 06, 2024
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CULA 115 - Culinary Skills
Credits: 3
Introduces students to the necessary culinary skills needed to be a successful cook in the culinary industry. Topics include professionalism, safety and sanitation habits, product identification, basic knife skills. Also covered are the basics of protein and vegetable fabrication, preparation, heat application and varied cooking techniques.
Prerequisite(s): CULA 111 and HRMG 118
Offered: Fall and Spring
One lecture hour, four lab hours.
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