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CULI 2610Culinary Methods III
Metropolitan Community College Area · 4.5 credits · UGRD
Catalog
Students broaden the application of the foundational working skills gained in Culinary Methods I and II. Sessions are focused on quantity production and generating value-added products for utilization in Restaurant Cookery I and II. Students identify, handle, and store a variety of proteins and the ensuing byproducts.
Recent sections
Fall 2026 · 2 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 4AClass #405257-CULI-2610-4A | Time not publishedSep 8 – Nov 23 | Not published | Not published |
| 4BClass #405258-CULI-2610-4B | Tuesday, Thursday 9:00 AM - 9:55 AM Fort Bldg 022 Ica 131 (On Campus) |