Jun 22, 2024  
2014 - 2015 CNM Catalog April 2014, Volume 47 
    
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2014 - 2015 CNM Catalog April 2014, Volume 47 [The CNM Academic Year includes Fall, Spring, Summer Terms]

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CULN 1112 - Intermediate Culinary Skills

5 credit hour(s)
(Prerequisites: CULN 1100  + CULN 1103  + CULN 1110  + IT 1010 ) (Recommended corequisite: HT 2215 )

Introduces students to intermediate level culinary skill development, including, cheeses, meat and game fabrication and cookery; fish and shellfish fabrication and cookery, salads and dressings, sandwiches, starch and vegetable cookery, small sauce cookery, food presentation and garniture.
Note(s)
  • 30 theory hours
  • 135 lab hours


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