Culinary Fundamentals II (CULI-105)
2014 Spring 
Location: Main Campus

Description: Course covers various methods of preparing vegetables, potatoes, pastas, rice and other grains for service and storage. Basic pastas production is introduced. The selection of appropriate frying shortening with its maintenance and care are discussed at length. Prerequisite of or concurrent enrollment in CULI 101, 102 and 103.

Textbook information can be found here.
02/10/2014 - 03/06/2014 Main Campus R. Rhymes
Lab Time: 8:00AM - 12:50PM Days: MTWR Seats: 4

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