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  1. Courses
  2. Culinary Arts
  3. PCC
  4. PCC-2022-23

PCC-2022-23

CULA183-2022FALL-SP CULA183: Kitchen Introduction - 2022FALL-SP
CULA184-2022FALL-SP CULA184: Fundamental Stocks, Soups and Sauces - 2022Fall-SP
CULA186-2022FALL-SP CULA186: Fundamental Proteins - 2022FALL-SP
CULA187-2022FALL-SP CULA187: Culinary Math - 2022FALL-SP
CULA188-2022FALL-SP CULA188: Introduction to Baking - 2022FALL-SP
CULA189-2022FALL-SP CULA189: Breakfast and Lunch - 2022FALL-SP
CULA190-2022FALL-SP CULA190: Cold Kitchen - 2022FALL-SP
CULA191-2023WNTR-SP CULA191: Advanced Stocks, Soups and Sauces - 2023WNTR-SP
CULA192-2023WNTR-SP CULA192: Advanced Fruits, Vegetables and Starches - 2023WNTR-SP
CULA194-2023WNTR-SP CULA194: Fish and Seafood - 2023WNTR-SP
CULA195-2023WNTR-SP CULA195: Baking and Pastries - 2023WNTR-SP
CULA196-2023WNTR-SP CULA196: Pantry and Cheeses - 2023WNTR-SP
CULA197-2023WNTR-SP CULA197: Balanced Nutrition - 2023WNTR-SP
CULA198-2023WNTR-SP CULA198: Kitchen Management - 2023WNTR-SP
CULA199-2023WNTR-SP CULA199: Practicum - 2023WNTR-SP
CULA200-2023WNTR-SP CULA200: Garde Manger and Buffet - 2023WNTR-SP
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