TR 4103 - Whole Foods Production

Institution:

Bastyr University

Subject:

Description:

3 credits Cross listed as TR5101. This course covers the identification, labeling and selection of foods from nature to point of purchase. The lab portion of class completes the cycle from store to table with a weekly cooking practicum. Students develop familiarity with minimally processed foods and use these foods to build culinary skills. Fundamental cooking techniques, recipe writing and menu planning are stressed. Prerequisite: None

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bastyr.edu

Phone Number:

(425) 602-3000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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