CUL 100 - Introduction to Culinary Arts

Institution:

Cape Cod Community College

Subject:

Description:

This course introduces students to the theory behind cooking and the organization of a professional food production facility. The class covers the history of cuisine, terminology, equipment use, and basic cooking techniques. Course instruction emphasizes the techniques and skills needed to work in a commercial food service operation. Prerequisite: ENL020 or satisfactory basic skills assessment score / 3 credits. Offered in the Fall.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.capecod.edu

Phone Number:

(508) 362-2131

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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