Apr 20, 2024  
SFCC Catalog 2021-2022 
    
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

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CULA 224L - Professional Saute


Credits: 1

This course covers how to prepare fish, poultry, meats and vegetables. Students learn the mise-en-place preparation method and its basic techniques.

Offered: Spring.
Two lab hours.



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