2022-2023 Academic Catalog 
    
    Apr 20, 2024  
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2022-2023 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

Course Typically Offered:
Fall, Spring
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