CLA 132 Food Production II 3 credits
This course is the second in a four-course series. Focus is on development of more advanced cooking techniques, as well as an introduction to more ingredients. Topics covered include wild game cookery, seafood cookery and advanced sauces. Emphasis is on the standardized recipe. 12 (1 lecture hour 4 laboratory hours) R, 12 (1 lecture hour and 4 laboratory hours)
Note: In addition to tuition, this course requires an additional variable tuition rate.