CUL 145 - Culinary Knowledge

Institution:

Lackawanna College

Subject:

Culinary

Description:

This class will provide an introduction to the identification and use of the various edible tools of the trade- vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, beverages and spices. Class time will be dedicated to the exploration of foods and ingredients, industry terminology and tool identification and will also identify how to evaluate products for marks of seasonality, freshness and quality. (3 credits)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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