Apr 19, 2024  
PUBLISHED 2022-2023 Credit Catalog 
    
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PUBLISHED 2022-2023 Credit Catalog [ARCHIVED CATALOG]

COOK 233 - Classic and Contemporary Hot Foods

Course Description:
This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits





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