May 06, 2024  
2021-2022 Catalog SVC 
    
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CUL 174 - Food Identification and Preparation

Credits: (3)
Basic cooking applications. Identification of tools and equipment, kitchen staples, stocks, soups, sauces and salads. Introduction to culinary history and identification of meat, fish, poultry, grains fruits and vegetables.

Prerequisite: CUL 164 with a “C” or higher.


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