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  • CAI-127 : Production Kitchen Skills II

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Corequisites:
    None
    Credits:
    2
    A continuation and reinforcement of the concepts and practices of Production Kitchen Skills I. This course exposes the students to more advanced techniques and applications utilizing different cooking methods. Students will be exposed to a variety of seafood items, as well as commercial meat cuts used for beef, lamb, veal, pork and poultry.