CULG 210 — Advanced Culinary Arts
Continued in-depth study of intermediate level processes in culinary arts and food production. Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, beans and soy products, fruits, vegetables, salads and sandwiches, shellfish, fin fish, poultry identification and fabrication, poultry cookery, meat identification and fabrication, beef, veal, pork, lamb and offals.