|
|
May 07, 2024
|
|
CUA 121 - Culinary Arts Foundations3 credits This course provides key cooking instruction in dry heat, moist heat, and preparation of grains and vegetables. Techniques in identification and fabrication methods for sub-primal and foodservice cuts along with proper tying and trussing methods. Timing and sequencing of kitchen tasks are the foundation of this study. [S]
Add to Portfolio (opens a new window)
|
|
|