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CUL 121: Modern Kitchen Operations

In this course, students will apply culinary concepts, terminology, and culinary techniques involved in the production of various food and menu items. Students will rotate through stations and be involved in all aspects of a commercial kitchen. Emphasis will be placed on student development in the cookery process, introduction to a la carte style modern kitchen operations, and teamwork concepts to gain experience of a restaurant kitchen. This course contains material previously taught in CUL 111. The title of this course was previously Introduction to Food Preparation Techniques.

Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2; CUL 110 and CUL 116, minimum grade "C"; CUL 110 may enroll concurrently

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