CHEF 234
Culinary Arts Fundamentals II
New Mexico State University-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Continuation of introductory course focusing on meat cookery, daughter sauces, cold food preparation, poultry and seafood. Safe use of equipment is emphasized while experiencing differing methods of preparation and cooking. Preparation and production of food products integral to service of guests is incorporated in this course. Restricted to: HOST,HSMG,CHEF majors. Restricted to Community Colleges campuses only.
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001
Availability not recently verifiedClass #new_mexico_main_campus_2-CHEF234Fall 2026UGRD4 credits
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