CUL 180C - Culinary Arts Training 3
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 8.25
- 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 sauce making techniques, soup making, appetizers and hors d'oeuvres, introduction to meats and meat cookery, pasta making, pies and choux paste, and brunch and lunch catering. This course involves a significant lab component in a commercial/industrial kitchen setting.