Apr 29, 2024  
2019-2020 Catalog SVC 
    
Catalog Navigation
  Catalog Home

  Areas of Study
  Degrees & Certificates Quick View
  Course Descriptions

  General Information
  Academic Information
  Enrollment Services
  Tuition, Financial Aid and Funding
  Support Services
  Policies & Regulations
  Student Life
  Student Rights & Responsibilities
  Faculty and Staff Directory
  General Education Learning Values
  Academic Calendar
  Addendums
HELP
2019-2020 Catalog SVC [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)

CUL 174 - Food Preparation Theory

(3)
Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, safety, sanitation and food presentation. Prerequisite: CUL 164.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)