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    The Culinary Institute of America
  Feb 22, 2018
2017-2018 Academic Catalog
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Culinary Practical Examination I (Cooking Practical) (CULS-151)

This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods–roasting, sautéing, frying, stewing, poaching, and braising. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading) Prerequisite(s) or Corequisite(s): Introduction to À La Carte Cooking (CULP-115)

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