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CUL:150Culinary Essentials for the Pastry Arts3

This course will introduce students enrolled in the Baking and Pastry Arts curriculum to the fundamentals of savory food production. Proper methods of preparing stocks, soups, sauces, classical vegetable cuts, and basic cooking principles for meat, poultry, seafood, sandwiches, breakfast, starches, vegetables, and salads will be paramount. Prerequisites: CUL 101, HRM 134 and Reading Proficiency.