CUL-135 — Culinary Foundations 2
This course strengthens and refines the skills introduced in Culinary Foundations 1. Students learn, comprehend, and practice basic stocks, soups, sauces, salads, and protein fabrication. Students will take a practical assessment to demonstrate proficiency with these kitchen skills. Additional expenses may include supplies, equipment, and/or uniforms. Ed. Course No Mass Transfer Course No
Prerequisites: CUL-115, CUL-125