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CUL:110Food Preparation Practical I3

The student will master competencies for tools and equipment, kitchen organization, converting and following recipes, applying safety and sanitation, vegetable cuts (American Culinary Federation competition cuts), stocks, soups, sauces, basic cooking methods, and introduction to meat, and poultry preparation. Additional hours required. Prerequisites: Grades of "C" or better in CUL 101 and CUL 105 and Reading Proficiency.