Mar 22, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog
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CULA 110 - Fundamentals of Cooking


Credit(s): 5

Corequisite(s): CULA 105 .
This is an introduction to the fundamental concepts, skills, and techniques in basic cookery.  Students focus on ingredients and the preparation of stocks, broths, glazes, soups, and sauces.  Basic cooking techniques for vegetables, starches, meats, fish, and poultry are introduced. (Fall Semester)



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