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CUL 121: Modern Kitchen

In this course, students will apply culinary concepts, terminology, and contemporary techniques involved in the production of various food and menu items. Emphasis will be placed on continued student development in the cookery process, introduction to a la minute style kitchen operations, and teamwork concepts. To gain practical experience, students will rotate through stations and be involved in all aspects of commercial kitchen operations. The title of this course was previously Modern Kitchen Operations.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 110 and CUL 116, minimum grade "C"; CUL 110 may enroll concurrently

Credits
3
Lecture Hours
15
Clinical Hours
0
Lab Hours
90
Other Hours
0
Total Hours
105

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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