CUL 102 - Introduction to Culinary Theory and Practice

Institution:

Jefferson Community College

Subject:

Culinary Arts

Description:

This course is designed to provide a foundation for development of culinary theory and practical skills needed by both culinary arts students and hotel/restaurant management students. Topics covered include sanitation and safety techniques, nutrition planning and awareness, basic skill development, product identification, and proper cooking methods for various types of foods. Students will be introduced to and will prepare mother and minor sauces, stocks, and soups. 2 cr. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 102, approved by Academic Affairs on 4/19/07).

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyjefferson.edu

Phone Number:

(315) 786-2200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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