CUL 180B - Culinary Arts Training 2
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 5.5
- Transfers To
- Not transferable
- Description
- This course provides training for students interested in gaining and practicing technical and career skills in the multi-faceted field of Culinary Arts. Advanced training topics include equipment maintenance, vegetable and potato cookery, grains and legumes, stock making, baking techniques, and catering. This course involves a significant lab component in a commercial/industrial kitchen setting.