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May 09, 2025   2023-24 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   Enrollment Information   Academic Pathways   Programs of Study   Honors Program   Workforce Dev / Community Ed   English for Academic Purposes   Course Descriptions   Academic Information   Academic Divisions   Degree Types   General Education Outcomes   Tuition and Fees   Financial Aid   Assessment/Articulation   Student Support   About RACC   Faculty and Staff   Campus Map and Directions   My Portfolio HELP 2023-24 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)