Courses

           

Description

CUL2913: Principles of Food Preparations
Cross-listed: HA 2913

Prerequisite: CUL (HA) 1013, CHEM 1113 and CHEM 1111

Co-requisite: CUL (HA) 2813

Upon completion of this course the student should be able to demonstrate skills in basic cooking techniques and methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to recognize and safely operate common foodservice equipment used in commercial kitchens and demonstrate proficient culinary knife skills.

This course is 2 hours lecture and a 4 hour lab depending upon special event requirement(s).

Note: $100 lab fee required. Additional costs: professional uniforms are required and are to be considered additional out-of-pocket expenses to the student.

Sections

CRN Section # # Seats Days Time Date Building Room
21837 001 5
M 1530-1620 12-JAN-15 / 05-MAY-15 WMS 125
M 1630-1930 12-JAN-15 / 05-MAY-15 WMS FL