CULIN 111 - Principles of Food Preparation (Lecture)

2 credits

This introductory course focuses on the scientific principles underlying correct handling, preparation, and cooking of fruits, vegetables, dairy products, meat, poultry, fish, cereals, flours, starch, baked products, and beverages.

Corequisite: CULIN 112 Principles of Food Preparation (Lab) and HOSP 115 - Introduction to the Hospitality Industry
Prerequisites:

ENG 101 READY
Offered fall and spring semesters.