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| CULA 102 - Culinary Methods/Techniques II |
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Prerequisite: CULA 101 or equivalent. This course
focuses on the techniques of basic cooking skills in the
culinary industry. Topics covered will include cooking
using moist, dry and combination heat; stocks, sauces
and soups; advanced knife skills; and related topics.
4.000 Credit hours 4.000 Lecture hours 0.000 Lab hours 0.000 Other hours Levels: Undergraduate Schedule Types: Hybrid (Synchronous), Lecture/Lab, On-line Study (Synchronous) Hum/Engl/Telcom Division Humanities Division Department |
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