CULA222 — Professional Kitchen 3

2 credits · 2 hours

This course will continue to build upon the fundamental techniques of culinary and baking/pastry skills, recipe/menu planning, culinary nutrition, and international and American regional cuisines.

Prerequisites: CULA-121, CULA-121L, CULA-181, CULA-181L, CULA-222L, CULA-266, CULA-267