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FoodWorks Basic Culinary II (HSL 104)

Continuing Education Course

5.025 - 6.7 CEU

Learn fabrication; various food and spice identification, and proper uses; and various international food characteristics and preparation techniques. Prepare to complete ServSafe Manager Certification. This class is the third of six courses in the FoodWorks Basic Culinary Program. Co-requisites must be taken together.

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