CULN 1200 - Kitchen Skills III

Institution:

Pellissippi State Community College

Subject:

Culinary Arts

Description:

This class covers the principles of cooking in detail. Dry-heat cooking methods (boiling/grilling, roasting, baking sauteing, pan-frying and deep-frying) and moist heat cooking methods (poaching, steaming, boiling, braising, and stewing) are stressed. From this foundation the student learns to identify various vegetables, legumes, rice, and other grains and to properly prepare them using the methods covered above.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pstcc.edu/

Phone Number:

(865) 694-6400 ext 6526

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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