|
|
Oct 06, 2024
|
|
CUL 1045 - Culinary II 3 Credits 1 Class Hour, 4 Lab Hours
A continuation of CUL 1040 - Culinary I . Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite(s): CUL 1040
Semester Availability: Spring, Summer
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
Add to My Catalog (opens a new window)
|
|
|