CUT 1124 - Culinary Principles II

Institution:

East Central Community College

Subject:

Description:

Advanced study of Culinary Principles Ito polish and perfect the techniques of food prepa-ration and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farina-ceous items. Prerequisites: Culinary Principles I (HRT/CUT 1114). Two hours lecture, four hours lab. Four semester credit hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.eccc.edu

Phone Number:

(601) 635-2111

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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