CUL 105 - Food Preparation Theory

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

The student will gain familiarization with tools, equipment, kitchen organization, recipe conversions, and professionalism. The student will receive theory in the preparations of stocks, soups, sauces, classical vegetable cuts, and basic cooking principles for meat, poultry, seafood, sandwiches, hors d'oeuvre, garde' manger, beverages and an introduction to baking principles. Prerequisites: Reading Proficiency or concurrent enrollment in RDG:030.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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