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Mar 26, 2026
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Fall 2026 - Summer 2027 Academic Catalog
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CULIN 113 - Introduction to Food Preparation 4 Credits
This introductory course explores the principles of proper handling, preparation, and cooking of fruits, vegetables, dairy products, meats, poultry, fish, cereals, flours, starches, baked goods, and beverages through discussion and hands-on lab work.
Corequisite: College Math-Ready or taking MATH 117 - College Quantitative Reasoning with MATH 99 - Quantitative Reasoning Studio ; ENG 101-Ready or taking ENG 101 - Writing and Research with ENG 99 - Writing Studio
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