Sep 27, 2024  
Fall 2024 - Summer 2025 Academic Catalog 
    
Fall 2024 - Summer 2025 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