CUL 1315 - Stocks, Sauces And Soups

Institution:

Johnson & Wales University-Charlotte

Subject:

Description:

Students are introduced to cooking techniques of simmering and boiling. Lecture, demonstration and production focus on stocks, sauces, soups and related ingredients. The proper use of knives, tools, smallwares and equipment are emphasized. (HO) (PT) Quarter Credit Hours 3.0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jwu.edu/

Phone Number:

(980) 598-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Quarter

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