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Dec 04, 2024   2013-2014 RACC Student Catalog  Select a Catalog 2024-25 RACC Student Catalog 2023-24 RACC Student Catalog [ARCHIVED CATALOG] 2022-23 RACC Student Catalog [ARCHIVED CATALOG] 2021-22 RACC Student Catalog [ARCHIVED CATALOG] 2020-21 RACC Student Catalog [ARCHIVED CATALOG] 2019-20 RACC Student Catalog [ARCHIVED CATALOG] 2018-19 RACC Student Catalog [ARCHIVED CATALOG] 2017-18 RACC Student Catalog [ARCHIVED CATALOG] 2016-17 RACC Student Catalog [ARCHIVED CATALOG] 2015-2016 RACC Student Catalog [ARCHIVED CATALOG] 2014-2015 RACC Student Catalog [ARCHIVED CATALOG] 2013-2014 RACC Student Catalog [ARCHIVED CATALOG]      Global Search Catalog Search Choose Search Location Select an option Courses Programs Hierarchy Items Other Content Entire Catalog Search Keyword Field Whole Word/Phrase Advanced Search Catalog Navigation   Catalog Home   Programs of Study   Course Descriptions   Academic Divisions   Enrollment Information   Tuition and Fees   Financial Aid   Academic Information   Degree Types   Assessment/Articulation   Honors Program   Workforce and Economic Development/Community Education   Student Support   About RACC   Faculty and Staff   My Portfolio HELP 2013-2014 RACC Student Catalog [ARCHIVED CATALOG] Print-Friendly Page (opens a new window) Add to Portfolio (opens a new window) CUL 201 - Food Preparation Practicum 3 Credit Hours Students will be introduced to preparation of basic foods. They will learn skills in vegetable production as well as preparation of fruits for service. This course relies on competency based evaluation. Prerequisite(s): CUL 126  Semesters Offered: Fall  Back to Top | Print-Friendly Page (opens a new window) Add to Portfolio (opens a new window)