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Aug 06, 2026
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PVCC 2026-2027 College Catalog
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CUL 218 - Fruit, Vegetable, and Starch Preparation
Credits 3
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. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week
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