Apr 02, 2026  
2025-2026 Catalog 
    
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2025-2026 Catalog [ARCHIVED CATALOG]

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CUL 112 - Classical Foundations of Cooking

Lecture: 2 Lab: 3 Credit: 3

This course introduces classical cooking techniques that include stock, soup and sauce making. Students apply moist and dry heat classical cooking techniques while working with grains, vegetables and proteins.

Prerequisite: CUL 104  and CUL 105  

Grade Type: Letter Grade
Division: Culinary Institute of Charleston


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