CULA 1325 Culinary II Fabrication

3 Credit Hour(s)

This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations.

Prerequisite(s): CULA 1200, CULA 1305, CULA 1320
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.