CAHM 174 - F ood Preparation Theory

Institution:

Skagit Valley College

Subject:

Description:

Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, menu development and food costing.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.skagit.edu

Phone Number:

(360) 416-7600

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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