May 30, 2024  
2020-2021 Catalog SVC 
    
2020-2021 Catalog SVC [ARCHIVED CATALOG]

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.