CHRM 1110 - Vegetable Starch Protein Cookery

Institution:

Metropolitan Community College - Nebraska

Subject:

Description:

Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, wheat based products to include pastas, dumplings, beans and soy products, fruits, vegetables, salads, center-of-the-plate items and sandwiches. The student practices elementary presentation and garnishing. Prerequisites CHRM 1030

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mccneb.edu

Phone Number:

(402) 457-2400

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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