CULA151 — Culinary Fundamentals II
This course aims to equip students with the skills essential for success in the culinary industry. Building on the foundation established in Culinary Fundamentals I, it introduces areas such as sauté techniques, preparation of mother sauces and derivative sauces, as well as seafood and egg cookery. Students will be taught how to prepare a multi-course meal and serve it promptly. all. One lecture hour, four
Prerequisites: CULA115