CART 159 - Basic Food Science

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

This course is an introduction to basic cooking skills, knife skills and the chemistry of foods. Content includes sandwiches, salad dressings, hors d'oeuvres, stocks, soups, vegetables, egg cookery and beverages. The course also covers basic food decorations and garnishes. Emphasis is on identification, selection, use and handling of ingredients. The course covers the cooking skills and methods used for the successful preparation of fundamental menu items - breakfast, lunch and dinner. Emphasis is on preparation and handling. Students are required to have a complete chef's uniform for this class.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wvncc.edu/

Phone Number:

(304) 233-5900

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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