CUL 1335 - Traditional European Cuisine

Institution:

Johnson & Wales University-Charlotte

Subject:

Description:

Students are introduced to the cooking techniques of braising and stewing. Lecture, demonstration and production revolve around traditional European cuisine, ingredients and plate presentations. (HO) (PT) Quarter Credit Hours 3.0 CUL1345 INTRODUCTION TO BAKING & PASTRY Production includes basic breads and rolls, laminated dough, muffins, quick breads, cookies and pies. Proper use of the baker's scale, liquid measurement and equipment identification are a primary focus for this course. (HO) 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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