IMPORTANT NOTICE: Campus Network Outage (Upgrade)

On Friday, July 31st between 7:00AM and 6:00PM; ALL Systems in ALL Buildings (including NHHEC) will be affected as there will be NO Voice, NO Data, and NO Wireless connections to any building during this time.


  • CAI-127 : Production Kitchen Skills II

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Prerequisites:
    43
    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.