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Culinary Fundamentals (CULI-103)

2013 Fall 
Location: Main Campus

Description: The student will learn to make various stocks and their purposes and discuss the use of "convenience" stocks with their advantages and limitations. The student will learn the standard leading sauces, secondary leading sauces and a number of small sauces. Production of basic soups with variations will be introduced and the student will be required to identify by sight, taste and smell, commonly used herbs and spices. The appropriateness of these herbs and spices in various foods will be discussed. Prerequisite of or concurrent enrollment in CULI 101 and 102

Textbook information can be found here.

08/19/2013 - 12/16/2013 Main Campus R. Rhymes
Lab Time: 8:00AM - 9:30AM Days: M Seats: 4
08/19/2013 - 12/16/2013 Main Campus R. Rhymes
Lecture Time: 8:00AM - 12:50PM Days: M Seats: 4

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