CULN 1250 - Basic Cooking Principles

Institution:

St. Cloud Technical and Community College

Subject:

Description:

This course will utilize the skills learned in the preparation of stocks, soups, and sauces. The course will also include the preparation of meat, poultry, and fish items using the various moist and dry heat methods. Prerequisite(s): CULN1240 (4 C: 0 lect/pres, 4 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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