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    The Culinary Institute of America
   
 
  Dec 13, 2017
 
 
    
2017-2018 Academic Catalog
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Culinary Practical Examination II (CULS-251)

non-credit
This culinary examination tests students’ understanding of fundamental and more advanced proficiency in the principles of cooking. Students will prepare a menu for two that will include a fish starter and a main course. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)



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