2021-2022-Academic-Catalog 
    
    Nov 25, 2024  
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2021-2022-Academic-Catalog [ARCHIVED CATALOG]

CUL 1302 - Food Production I

Credit Hours: 3

This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain, and pasta cookery. special course fee
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