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: 22
Faculty Name: R. Rhymes
Min Credits: 4.00
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