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Details: (CULN2214) Quantity Food Prep & Butcher Lab

Credits6
Lec/Lab/OJT0/6/0
PrerequisitePre/Corequisites: CULN1102, CULN1104
Course DescriptionThis course covers the hands-on preparation of a wide variety of food as routinely done by the dinner cook or prep cook in many food service operations. It also covers the hands-on application of meat cutting and processing, as well as other functions performed in the butcher shop area of the food service operation.
Programs

Culinary Arts   -   Diploma

Goal Areas

N/A

ScheduledYes
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