CUL-715 - Food Production II

An advance food production class. Topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal and lamb cookery. Additional topics will include menu construction, pricing and production. Meets concurrently with credit course CUL-2150. Prerequisite: CUL-615: Food Production 1.
Academic Level
Continuing Education Level
Subject
Culinary Arts
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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