Institute of Culinary Education · Courses

CABV

1 courses with the subject CABV, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

CABV 110Culinary Fundamentals 3 - Veal, Beef & Seafood –2.0

Structured in the same way as Course 2, you’ll fabricate steaks, paillards, cutlets and chops, and prepare soups, brown sauces and pan sauces as you continue to deepen your understanding of fundamental techniques. You’ll also apply these methods to seafood, including flatfish, round fish and shellfish as you prepare dishes that highlight the special skills that these foods require.

Subject: CABV
Credits (min): 2
Credits (max): 2
Credit unit: Credit Hours
Type: course
Edition: 2025-2026
Source: www.ice.edu

Source: Institute of Culinary Education's catalog, linked per course · table learning_unit · CourseShelf publish 61