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Course InformationDetails: (CULN1118) Fry & Broiler Lab | | Credits | 5 | | Lec/Lab/OJT | 0/5/0 | | Prerequisite | Pre/Corequisite: CULN1102 | | Course Description | This course covers the skills required of a cook working various positions in a commercial food service production line, focusing on the equipment and techniques used. Food product information is also included in this course. | | Programs | Culinary Arts - Diploma
| | Goal Areas | N/A | | Scheduled | Yes |
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