Jan 15, 2025  
2010-2011 Catalog 
    
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2010-2011 Catalog [ARCHIVED CATALOG]

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CUT 1124 - Culinary Principles II

4 SH
(Prerequisites: CUT 1114 /HRT 1114 ) Advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (2 hr lecture, 4 hr lab)


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