CUL-615 - Food Production I

A continuation of CUL-610: Introduction to Culinary Arts. Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite: CUL-610: Introduction to Culinary Arts.
Academic Level
Continuing Education Level
Subject
Culinary Arts
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
Return to Noncredit Course Search