CAH F242 - CulinaryIII: Vegetable/Starch

Institution:

UAF Kuskokwim Campus - Bethel

Subject:

Culinary Arts/Hospitality

Description:

Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, wheat based products to include pastas, dumplings, beans and soy products, fruits, vegetables, salads, center-of- the plate items and sandwiches. Students will continually be given the opportunity to express themselves through the art of plate presentation and garnishing. Prerequisites: CAH F140.

Credits:

4.00

Credit Hours:

Prerequisites:

CAH F140 UF C-

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uaf.edu/bethel

Phone Number:

(907) 543-4500

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