HP 150 - Culinary Arts I

Institution:

Monroe University

Subject:

Description:

3 credits This is a fundamental food production course focusing on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Culinary Arts I covers basic cooking techniques-such as roasting, braising, saute poaching, grilling, and broiling. Students prepare products such as soups, stocks, savory items, entrees, sauces (both hot and cold), vegetables, and starches. Students also learn basic knife and sanitation skills.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.