CULN 1265 - Basic Food Production Principles

Institution:

St. Cloud Technical and Community College

Subject:

Description:

This course teaches the preparation of meat, fish, seafood, poultry, vegetables, fruits, pasta and other menu items using the various moist and dry heat cooking methods. This course will include production techniques used in the preparation of foods. Prerequisite(s): CULN1220, CULN1245, CULN1230, CULN1240, CULN1250, CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sctcc.edu

Phone Number:

(320) 308-5000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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