Sep 27, 2024  
2016-2017 Catalog & Student Handbook 
    
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2016-2017 Catalog & Student Handbook [ARCHIVED]

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CULN 1320 - Culinary I Fundamentals

3 credit(s)

 This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. Three hours lecture per week. (Prerequisite(s): CULN 1200.) UD


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