Dec 08, 2025  
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2025-2026 Catalog
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CUT 1114 - Culinary Principles I

4
(Prerequisites: HRT 1213  & Instructor Approval) (Corequisites: CUT 1124 ) Fundamentals 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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