Jan 16, 2021  
2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020 
    
2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020
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Culinary Practical Examination I (Cooking Practical) (CULS-151)

non-credit
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) Corequisite(s): Take CULS-152



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