CULN 130 - Intermediate Cookery

Description
CULN 130 focuses on the application of basic concepts, skills, and techniques in fundamentals of cookery to short order cookery, including breakfast cookery, as found in coffee shops, snack bars, and other quick service outlets, with emphasis in American Regional Cuisine; to quantity food production with emphasis on menu development, recipe standardization and conversion, and quality control. Includes experience in both quantity food production and short-order cookery.
Credits
5
Attributes
Textbook Cost $0
Recent Professors
Open Seat Checker
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Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Spring 2018, Fall 2017
Offered
MTuWTh, TuWTh, WTh
Avg. Class Size
15
Avg. Sections
2