Jun 04, 2020  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Culinary Practical Examination I (Cooking Practical) (CULS-151)

non-credit
This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods–roasting, sautéing, frying, stewing, poaching, and braising. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading) Prerequisite(s) or Corequisite(s): Introduction to À La Carte Cooking (CULP-115)



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