CUL 112 - Principles of Cooking

Institution:

North Georgia 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, and nutrition Laboratory demonstrations and student experimentation parallel class work.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northgatech.edu

Phone Number:

(706) 754-7700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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