Fruit, Vegetable, and Starch Preparation - CUL 218 at Reynolds Community College


         
 
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CUL 218 - Fruit, Vegetable, and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

Schedule at Reynolds Community College

Spring 2025 ➜

Class # Section Credits Day Time Start Location Mode
39134 CUL 218-01TK 3
 M W   
8:00 a.m.-1:30 p.m.
 2025-01-13 The Kitchens P
***This class has a required additional meeting on March 4th from 9am to 12pm for The Kitchens Culinary and Pastry Career Day for students. Professional Dress or School Uniform required. Please see instructor, syllabus, and or Canvas for further details of the event.***
53993 CUL 218-02TK 3
  Tu Th  
8:00 a.m.-1:30 p.m.
 2025-01-13 The Kitchens P
***This class has a required additional meeting on March 4th from 9am to 12pm for The Kitchens Culinary and Pastry Career Day for students. Professional Dress or School Uniform required. Please see instructor, syllabus, and or Canvas for further details of the event.***
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