Jun 02, 2023  
SFCC Catalog 2021-2022 
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CULA 265 - Advanced Culinary Skills

Credits: 3

A hands-on class in advanced culinary skills in garde manger, professional saute, soup, sauces, and seafood cooking. Students develop the skills necessary to execute fine dining level menus and recipes.

Prerequisite(s): CULA 115 .
Offered: Fall and Spring.
One lecture hour, four lab hours.

Add to Portfolio (opens a new window)