CLA 231 Food Production III
This course is the third in a four-course series. This advanced cooking course prepares students for the next course where they cook in the restaurant. Emphasis is on fish and seafood cookery and American regional cooking. ? la minute cooking is introduced and practiced as well. R, 12 (6 laboratory hours) Prerequisite: CLA 132 with a minimum grade of C. Note: In addition to tuition, this course requires an additional variable tuition rate.