Course Details
Anatomy of a Dish
Course Code CULN611
EFTS 0.2500
Points 30.00
Level 6
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Prescriptor
Students further develop their culinary skills by creating the elements required to produce advanced culinary dishes. Practical and theoretical influences that constitute classical and modern dishes will be investigated together with the conception of culinary style.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3704   Bachelor of Arts   (BA)
360.00
Prerequisites
CULN510
  ICE1   Individual Course Enrolment   (ICE)
0.00
Timetable
2025, Semester 2 Standard
Class Stream Starting Ending Day Time Room
CULN611/W201  A  21-Jul-2025  20-Oct-2025  MON  9:00 AM - 11:00 AM  WH415 
    21-Jul-2025  20-Oct-2025  MON  12:30 PM - 4:30 PM  WH303 
    22-Jul-2025  21-Oct-2025  TUE  10:00 AM - 12:00 PM  WH415 
    22-Jul-2025  21-Oct-2025  TUE  12:30 PM - 4:30 PM  WH303 
CULN611/W202  A  21-Jul-2025  20-Oct-2025  MON  9:00 AM - 11:00 AM  WH415 
    21-Jul-2025  20-Oct-2025  MON  12:30 PM - 4:30 PM  WH303 
    22-Jul-2025  21-Oct-2025  TUE  10:00 AM - 12:00 PM  WH415 
    22-Jul-2025  21-Oct-2025  TUE  12:30 PM - 4:30 PM  WH303 
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Auckland University of Technology