CU 3003 - Professional Cooking I

Institution:

Labette Community College

Subject:

Description:

Prerequisite: CU 3001 Food Service Sanitation This is the first of two courses in professional cooking methods. In this course, students will learn skills in basic cooking methods, recipe conversion, and professional food preparation and handling. The student will also be able to operate common food service equipment used in commercial kitchens.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.labette.edu

Phone Number:

(620) 421-6700

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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