CULI 221 - Basic Foods: Prep & Production

Description
Covers the basic fundamental principles of food preparation. This lecture/laboratory course discusses all the major food areas including sauces, soups, vegetables, starches, proteins, salads, eggs, fruits, hors d'oeuvre, baking, and pastry prepared in a commercial kitchen. Students must purchase an approved uniform. A course fee is required.
Credits
4
Attributes
Business Electives
Recent Professors
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Recent Semesters
Spring 2019
Offered
MWF
Avg. Sections
1