Apr 26, 2019  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog
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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)



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