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Oct 11, 2024
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CUL 102 - Principles of Food Production II Lec. 2 Lab. 3 Cr. 3 Prerequisite(s): CUL 101 , ENG 100 , MAT 102 , RDG 100 with a grade of C or higher. Corequisite(s): HOS 155 with a grade of C or higher. This course is a study of the preparation of food categories such as sauces, salads, baked products, meats, poultry, vegetables, etc. Special attention is given to presentation and garnishing.
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