Nov 22, 2024  
Spring 2019 Course Catalog 
    
Catalog Navigation
  Catalog Home
  College Profile
  Admissions
  General Education Requirements
  Programs of Study
  Course Descriptions
  Policies and Procedures
  Financial Information
  Academic Standards, Procedures, and Policies
  Educational Support Services
  Student Life and Services
  Faculty Credentials
HELP
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.