OEFP 121 - Introduction to Culinary Principles and Techniques

Institution:

New Mexico State University-Main Campus

Subject:

Description:

4 cr. Introduction to the art of classical cookery. Fundamentals of organization of a quantity food preparation kitchen, work stations, departments, and required personnel. Emphasis on sanitation, safety techniques, proper methods and principles for quantity food purchasing, receiving, and storage. Corequisite: OEFP 221.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nmsu.edu/

Phone Number:

(575) 646-0111

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.