CUL 112 - Principles of Cooking

Institution:

Gwinnett Technical College

Subject:

Description:

Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class - 2, Lab - 8. Credit hours: 6. (F, Sp)

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.GwinnettTech.edu

Phone Number:

(770) 962-7580

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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