2022-2023 Academic Catalog 
    
    Apr 25, 2024  
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2022-2023 Academic Catalog [ARCHIVED CATALOG]

CUL 1303 - Food Production II

Credit Hours: 3

This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain, and potato cookery as well as an introduction to the preparation of poultry, beef, and pork. special course fee

Prerequisite(s):
CUL 1302  with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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