CUL 101 - Professional Cooking Theory And Lab I

Institution:

Navajo Technical College

Subject:

Description:

This course provides instruction in basic hot and cold food preparation for large numbers of diners. Menus include meats, vegetables, soups, sauces, sandwiches, salads, and breakfast foods. Emphasis is placed on nutrition, sanitation, equipment operation, safety, food cost, food preparation efficiency, and management skills.

Credits:

9.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.navajotech.edu

Phone Number:

(505) 786-4100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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