Aug 05, 2020  
Spring 2019 Course Catalog 
Spring 2019 Course Catalog [ARCHIVED CATALOG]

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) 
Pre or Corequisites: HOSP 115 - Introduction to the Hospitality Industry  

Offered fall and spring semesters.