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FoodWorks Basic Culinary III (HSL 106)

Continuing Education Course

5.025 - 6.7 CEU

Learn fabrication; various food and spice identification, and proper uses; and various international food characteristics and preparation techniques. Finalize resumes, and identify and apply for culinary positions. This course is the fifth of six courses in the FoodWorks Basic Culinary series. Co-requisites must be taken together.

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