Course Description
The student will apply the skills learned in basic food preparation skills classes to the preparation of lunch foods from the following categories: sandwiches, salads and salad dressings, pasta, hot lunches and vegetarian dishes. The student will have to show proficiency in knife skills, sanitation and safety, and mise en place while working in the kitchen. (Prerequisites: CULA 111, CULA 112 and CULA 115)
Min
3
School
School of Business, Humanities and Social Science
Division
Division of Business