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CUT 1113CULINARY PRINCIPLES I
Copiah-Lincoln Community College · 3.0 credits · UGRD
Catalog
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
Recent sections
Fall 2026 · 1 section
Aug 17 – Dec 10
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 51Class #53645 | We · 8:00 – 9:53 AMMo · 9:00 – 9:53 AM | Wesson ANDR 001 | RIALS MARY ABIGAIL |