CULY 135 - Culinary Theory and Skills Development

Institution:

New York Institute of Technology

Subject:

Description:

Introduction to sauteing, broiling, simmering, pan frying, and poaching through the graduated method technique of commencement at a simple level and increasing in complexity as the course progresses. Food products and recipes related to breakfast cooking are introduced to include eggs, meats, farinaceous products and appropriate fruits and vegetables. Prerequisite: CULY 145.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nyit.edu

Phone Number:

(516) 686-7516

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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