CUL-1150 - Food Production I

A continuation of CUL 1100. 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.
Academic Level
Undergraduate Level
Subject
Culinary Arts
Department
Hospit., Tourism & Culin. Arts
Credits
3
Corequisites
None
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