CULA 121

Elementary Kitchen, Management and Health Care

Lec 001 selected

This course continues the study of food grades, qualities, yield testing, costing and menu planning, recipe conversions and proper receiving and storing procedures. The student will learn these principles through lectures and practical assignments. This course is restricted to students in the Culinary Arts program

Sections

Lecture

Lec 001

Mon, Tue, Wed, Thu, Fri 8:00-15:50

Mon, Tue, Wed, Thu, Fri8:00-15:50C-Wing C210820101

Syllabus

Have the syllabus for CULA 121? Share it and everyone gets the grading, textbooks and rules.