Catalog Entries |
Fall 2022
Apr 18, 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 |
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