Search Results

CULA 330 Charcuterie 3.0 Credits

Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

Culinary Arts & Science

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...4 CULA 316 Butchery Laboratory 2.0 CULA...Management 3.0 HRM 330 Hospitality Marketing and...

Hospitality Management

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/hospitalitymanagement/

...courses or courses from CULA or SMT. Sample...0 Term 7 HRM 330 Hospitality Marketing and...

The College of Engineering

http://catalog.drexel.edu/undergraduate/collegeofengineering/

...Studies (CJS), Culinary Arts (CULA), Dance (DANC), Economics...Psychology (PSY, except PSY 330 & PSY 337 ), Public...

Software Engineering

http://catalog.drexel.edu/undergraduate/collegeofcomputingandinformatics/softwareengineering/

...ARTH, CMGT, CJS, COM, CULA, DANC, EDEX, EDUC...II 3.0 PSY 330 Cognitive Psychology 3...

  • Schedule of Classes
  • All Course Descriptions
  • Co-op
  • Academic Advising
  • Admissions
  • Tuition & Fees
LEARN MORE