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)

Prerequisite: CLA 100 with a minimum grade of C, HSP 107 with a minimum grade of C, CLA 131 with a minimum grade of C and a current Food Handler's license

Note: In addition to tuition, this course requires an additional variable tuition rate.