CUT 1114Culinary Principles I

Meridian Community College · 4 credits · UGRD

Catalog

This course is a study of fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items.

Recent sections

Fall 2026 · 1 section

Section	Days & time	Location	Instructor
AClass #10261	Mo · 10:00 AM – 3:50 PM17-AUG-26 - 09-DEC-26	CU-HR 102	Hill, Ann Howard