Partners & Initiatives
| Apr 18, 2024 |
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This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. Students will then explore the subject of meats, poultry, seafood and their application in food service operations. Three hours lecture per week. (Prerequisite(s): CULN 1320.) UD
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Partners & Initiatives |
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