Sep 29, 2022  
Fall 2022 - Summer 2023 Academic Catalog 
    
Fall 2022 - Summer 2023 Academic 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.