CUL 230 - A la Carte Cooking and Service

Institution:

Holyoke Community College

Subject:

Description:

Builds on fundamental cooking techniques for stocks, sauces, meats, vegetables, poultry, and seafood. Also includes knife skills, garden-manger, canapés, hors d' oeuvre, tableside service, and international cuisine.Prerequisites: CUL 101 1 class hour and 11 laboratory hours

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hcc.edu

Phone Number:

(413) 552-2000

Regional Accreditation:

New England Association of Schools and Colleges

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.