Culinary Fundamentals III

Course Overview

Course Code: CULI-210

Department: Culinary Arts

Credit Hours: 4.00

Textbook Information: Bookstore website

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.

Course Schedule


Term: Fall 2023

Section Name: CULI-210-FE02D

Location: Field Experience

Available Seats: 16

Faculty Name: R. Rhymes

Min Credits: 4.00


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