CUL 110 - Food Preparation Practical I

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

The student will master competencies for tools and equipment, kitchen organization, converting and following recipes, applying safety and sanitation, vegetable cuts (American Culinary Federation competition cuts), stocks, soups, sauces, basic cooking methods, and introduction to meat, and poultry preparation. Additional hours required. Prerequisites: Grades of "C" or better in CUL:101 and CUL:105, 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

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