|
|
Apr 18, 2024
|
|
2019-20 Catalog [PREVIOUS CATALOG YEAR]
|
CUL 101 - Culinary Principles Description: Introduction to the culinary industry. Includes food service terminology, customer service skills, menu development, safety, sanitation, knife cuts, commercial equipment, cooking techniques, product identification, and ratios/weights/measures. Utilizes the ServSafe materials prepared by the National Restaurant Association Education Foundation to prepare students for a national examination.
Credits: 4 Lecture: 4
|
|
|