CA 110 - Mise en Place

Institution:

Marshall University

Subject:

Culinary Arts

Description:

This introductory course covers the principles of food service operations, basic sauces, stocks, salads, sandwiches, and other food preparation techniques and procedures. Students will learn standardized recipes and recipe conversion techniques.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marshall.edu/

Phone Number:

(800) 642-3463

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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