CUL 103 - Basic Food Preparation I

Institution:

Savannah Technical College

Subject:

Description:

CREDITS: 5.00 Introduces fundamental quantity food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticship training objectives. Topics include: weights and measures; unit conversions; food costs; utilizing recipes; meat cutting; and methods of preparing vegetables, fruits, meats, fish/seafood, poultry, eggs, salads, soups, stocks, sauces, starches, convenience foods, sandwiches, garde manger, and breakfast; and an introduction to cooking techniques such as baking and frying. Laboratory demonstrations and student experimentation parallel class work.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.savannahtech.edu

Phone Number:

(912) 443-5700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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