CULN 243
Foods II
Indiana University of Pennsylvania-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Class Hours: 1 Lab/Discussion: 8 Credits: 4 Prerequisite: CULN 135 Corequisite: None Restriction: Enrolled in the Culinary Arts Program. Dual Listed: n/a Description: Emphasizes the importance of cooking methods when applied to grand sauces, small sauces, beef, veal, pork, and lamb, starches, and farinaceous products. Focuses on the application of dry heat cooking methods. Explains the importance of plate presentation and composition. Cross-Listed: No
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Availability not recently verifiedClass #indiana_pennsylvania_main_campus-CULN243Fall 2026UGRD4 credits
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