Apr 02, 2020  
2019-2020 Undergraduate and Graduate Academic Catalog 
    
2019-2020 Undergraduate and Graduate Academic Catalog
Add to Portfolio

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) Corequisite(s): Take CULS-152



Add to Portfolio