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Course Information

Culinary Fundamentals (NUT 220)

Term: 2012-2013 Spring

Schedule

Tue-Thu, 8:00 AM - 11:50 AM (1/8/2013 - 2/28/2013) Location: MAIN SKILL 111-F

Description

The learner is introduced to culinary principles and terminology, standard kitchen procedures and hands-on experience in proper knife skills. The preparation of stocks, sauces, vegetables, starches, and proteins are introduced.
Pre-requisites: NUT 105, NUT 200