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    • CAI-127 : Production Kitchen Skills II

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Culinary Arts
      Corequisites:
      None
      Credits:
      2
      A continuation and reinforcement of the concepts and practices of Production Kitchen Skills I. This course exposes the students to more advanced techniques and applications utilizing different cooking methods. Students will be exposed to a variety of seafood items, as well as commercial meat cuts used for beef, lamb, veal, pork and poultry.