CUL 112 - Principles of Cooking I

Institution:

Savannah Technical College

Subject:

Description:

CREDITS: 5.00 Introduces fundamental food preparation Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American terms, concepts, and methods. Course Culinary Federation Apprenticeship training objectives. content reflects American Culinary Federation Topics include: weights and measures, comversions, apprenticeship training objectives. Topics basic cooking principles, and methods of food preparation. include: weights and measures, conversions, basic cooking Laboratory demonstrations and students experimentation principles, and methods of food preparation. Laboratory demonstrations and student experimentation parallel class parallel class work. 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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