CULN 110 - Quantity Food Production

Institution:

Vincennes University

Subject:

Description:

This course is an introduction to basic food preparation; use, care and handling of tools and equipment; and the perishable commodity. Preparation and presentation of soups, sauces, vegetables, entrees and salads is included. Proper cooking techniques, basic menu planning and convenience of food products is covered. 3 lecture hours, 8 laboratory hours.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

vinu.edu/

Phone Number:

(812) 888-8888

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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