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Culinary Fundamentals II (CULI-105)

2018 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.

Attention: Courses with the letter N in the course name are for non credit only.
For example (COED-5034-NS01D)
02/05/2018 - 03/15/2018 Main Campus R. Rhymes
Lab Time: 8:30AM - 12:50PM Days: MTWR Seats: 18
02/05/2018 - 03/15/2018 Main Campus R. Rhymes
Lecture Time: 8:00AM - 8:30AM Days: MTWR Seats: 18

To Register for any of these classes please login to MYKC


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