CART 175 - Advanced Food Science

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

This course is an expansion of CART 159. The emphasis is on the preparation and presentation of the classical techniques used in the culinary kitchen. The chemistry of foods and their origins will be further explored in this course. This course will cover such areas as vegetable reactions to different cooking techniques and mediums, the classical production of sauces and the uses of herbs and spices. The production of fresh made pastas, corn products, rice and other grains will be explored in this course.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

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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