HP 150 - Culinary Arts I

Institution:

Monroe College-New Rochelle

Subject:

Description:

3 credits This is a fundamental food production course focusing on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Culinary Arts I covers basic cooking techniques—such as roasting, braising, saute poaching, grilling, and broiling. Students prepare products such as soups, stocks, savory items, entrees, sauces (both hot and cold), vegetables, and starches. Students also learn basic knife and sanitation skills.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

Phone Number:

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Unaccounted for code

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