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

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