BUS 155 - Culinary Theory 3.00 Formerly bu 5220

Institution:

Middlesex Community College - Massachusetts

Subject:

Description:

This course covers the basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, the theory of food preparation techniques and the interaction of different ingredients used in cooking. The theory of baking and pastry making will also be covered.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.middlesex.mass.edu

Phone Number:

(978) 656-3200

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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