Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| CUL 112 - Classical Foundations of Cooking |
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This course introduces classical cooking techniques that include stock, soup and sauce making. Students apply moist and dry heat classical cooking techniques while working with grains, vegetables and proteins.
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL AND SPRING ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts Technology Hospitality/Tourism Management Kitchen and Food Prep Techniqu Professional Cooking Prerequisites: (Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC) and (Credit level CUL 105 Minimum Grade of C or Credit level CUL 105 Minimum Grade of TC) |
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