Culinary Fundamentals II
Course Overview
Course Code: CULI-105
Department: Culinary Arts
Credit Hours: 4.00
Textbook Information: Bookstore website
Course covers various methods of preparing vegetables, potatoes, pastas, rice and other grains for service and storage. Basic pastas production is introduced. The selection of appropriate frying shortening with its maintenance and care are discussed at length. Prerequisite of or concurrent enrollment in CULI 101, 102 and 103
Course Schedule
Filters:
Term: Spring 2025
Section Name: CULI-105-HY02D
Location: Main Campus
Available Seats: 21
Faculty Name: R. Rhymes
Min Credits: 4.00
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