CUL 112 - Principles of Cooking

Institution:

Atlanta Technical College

Subject:

Description:

Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work. Hours: Class/Week 2 D.Lab/Week 2 P. Lab/Week 6 Credit 5 Prerequisite: Provisional admission

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.atlantatech.edu/

Phone Number:

(404) 225-4400

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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