CULA 1415 - Culinary Arts Foundations 2

Institution:

Saint Paul College

Subject:

Description:

This course is made up of two units: "Basic Pantry and Cold Food Production" which is designed to allow the student to develop knowledge and skills necessary to work in the Garde Manger and pantry areas in a professional foodservice environment; and "Basic Range and Hot Food Production" which is designed to allow the student to develop knowledge and skills necessary to work in a professional foodservice environment. Foundation stocks, sauces and soups are the major component. Must be taken concurrently with Culinary Arts Foundations 1 or have instructor approval. 4C/0/4/0

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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