Culinary Fundamentals III

Course Overview

Course Code: CULI-210

Department: Culinary Arts

Credit Hours: 4.00

Textbook Information: Bookstore website

The student will work in an approved commercial food service operation submitting weekly reports on duties performed and skills learned and/or improved upon. Actual working time in the commercial operation must, at a minimum, be 344 hours.

Course Schedule

Filters:

Term: Spring 2025

Section Name: CULI-210-FE01D

Location: Field Experience

Available Seats: 25

Faculty Name: R. Rhymes

Min Credits: 4.00

Comments:

Term: Fall 2024

Section Name: CULI-210-FE02D