CUL 115 - Food Preparation Practical II

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

The student will master competencies for the basic cooking principles for meat, poultry, seafood, sandwiches, hors d'oeuvre, garde' manger, beverages, and intermediate baking techniques. Additional hours required. Prerequisites: Grade of "C" or better in CUL:110 and Reading Proficiency.

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

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.