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Sep 07, 2024
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CUT 1114 - Culinary Principles I 4 Credits
This course is a study of fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items.
Prerequisite: None Corequisite: None Prerequisite/Corequisite: None
2 Hours Lecture 4 Hours Lab
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