CFS 101 - Basic Culinary Techniques

Institution:

North Shore Community College

Subject:

CULINARY ARTS & FOOD SERVICE

Description:

Basic Culinary Techniques Pre: Communications & Mathematics Proficiencies Co: This five-week course is designed to introduce students to tool and equipment handling and the basic operations of cooking. Individual classes focus on the following techniques: braise/stew; broil/grill/roast; poach/boil/steam; and saute'/pan fry/deepfry.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northshore.edu

Phone Number:

(978) 762-4000 ext 4350

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.