Course Details

Course Number

10316106

Credits

1.00

Subject

Culinary Arts

Description

Identify and prepare a variety of grains, legumes, potatoes, pasta and rice. Learners will create a variety of dishes utilizing complex carbohydrates.

Pre/Corequisites: 10-316-100 SANITATION FOR FOOD SERVICE and 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.

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