CUL2933: Advanced Food Preparations
Prerequisite: CUL (HA) 2913

This course reviews basic cooking methods and techniques and refines the understanding of/and application of culinary terminology, proper care and use of tools and equipment as well as safety and sanitation techniques. Students will gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, saute, grill and steam. Students will gain an advanced knowledge of vegetable, pasta, grain, and potato cookery as well as preparation of game, fish, shellfish, lamb, and veal.

Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.


CRN Section # # Seats Days Time Date Building Room

This course is currently not offered for this term.