CFS 334 - Culinary Arts

Institution:

Berea College

Subject:

Description:

Prerequisites: CFS 103 and 115; OR permission of instructor Offered: Typically alternate Spring Terms (first offered Spring 2010) This course examines the conceptual representation of food within historical, socio-cultural, psychological, artistic, and other contexts. Principles of menu planning and management functions for residential and commercial settings are integrated throughout the course. Lab exercises, field trips, and other class activities emphasize basic culinary principles and food presentation techniques; the study of manufacturing processes, proper selection and care of table appointments; appropriate table-service principles; social etiquette; and a survey of local, regional, national, and international cuisines. Course Fee: $20. 1 Course Credit

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.berea.edu

Phone Number:

(859) 985-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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