Culinary Fundamentals III (CULI-210)
2013 Spring 
Location: All Locations Listed

Description: The student will work in an approved commercial food service operation submitting weekly reports on duties performed and skills learned and/or improved upon. Actual working time in the commercial operation must, at a minimum, be 344 hours.

Textbook information can be found here.
CULI-210-FE01D
01/14/2013 - 05/17/2013 Field Experience R. Rhymes
Lab Time: Days: Seats: 10

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