CUT 1113
CULINARY PRINCIPLES I
Copiah-Lincoln Community College · UGRD · Fall 2026
1 sectionNo open sections · 1 checked
Catalog description
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Two hours lecture and two hours laboratory per week. Credit, three semester hours. 108 Copiah-LinCoLn Community CoLLege
Sections
Current meeting, instructor, credit, and enrollment details
51
FullSeats: 10/10 seats Last recorded: Aug 7, 2026, 2:08 PMClass #53645Fall 2026UGRD3.0 credits
10 enrolled10 capacity
- Days & times
- We · 8:00 – 9:53 AMMo · 9:00 – 9:53 AM
- Meeting dates
- Aug 17 – Dec 10
- Location
- Wesson ANDR 001; Wesson ANDR 001
- Instructor
- RIALS MARY ABIGAIL
Details checked 4 hours agoSeats checked 4 hours ago
Class numbers and section codes come from the registrar.
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