CULN 002B - ESSENTIAL BAKING AND MEAT, POULTRY & SEAFOOD COOKING METHODS
- Recent Professors
- D. LaGuardia
- Recent Semesters
- Spring 2027, Spring 2026, Winter 2026
- Class Size
- Not published
- Difficulty
- 6.4Demandingout of 10
- Credits
- 3
- Prerequisite
- CULN-001A with a grade of "C" or better OR a San Bernardino County Food Handlers Certificate that must be current for the duration of the course. This will be verified by Admissions and Records prior to enrollment.
- Spring 2027 Sections
- View Spring 2027 sections of CULN 002B
- Transfers To
- CSU
- Usually Held
- Mon 6:30pm–10:00pm, Wed 6:30pm–8:35pm, Mon 6:45pm–10:05pm, Wed 5:30pm–7:35pm