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