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Apr 02, 2026
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CULN 1229 - Food Preparation and Service
Credit Hours 9 , Lecture 3 , Lab 18
Provides instructions in preparation of Garde Manger (hot and cold appetizers, hors d’ouvres, salads, sandwiches, cured meats, cheeses, centerpieces), main course items (stocks, sauces, soups, fresh and frozen meats, poultry, fish and seafood, vegetables, potatoes, starches), breakfast items, and unused portions using appropriate preparation, holding, and serving procedures to maintain a quality product. This course requires a lab fee.
Prerequisites: CULN 1113 , CULN 1123 , CULN 1133 , CULN 1143 and CULN 1153 , all with a grade of “C” or better
Corequisites: CULN 1213 and CULN 1233
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