Catalog 2018-19 
    
    May 26, 2020  
Catalog 2018-19 [ARCHIVED CATALOG]

Add to Portfolio

CUA 130 - Kitchen Production Skills III

2.00 credits
Production Skills III continues the practice of dry and moist heat cookery, preparation of grains, legumes, and vegetables. Techniques in identification and fabrication methods for subprimal and foodservice cuts along with proper tying ad trussing methods. Timing and sequencing of kitchen tasks to meet service demands are the foundation of this study. Prerequisite: Completion of CUA 103, 103L, 120, and 120L with a C or better. Corequisite: CUA 130L.



Add to Portfolio