CUL 112 - Classical Foundations of Cooking

Institution:

Horry-Georgetown Technical College

Subject:

Culinary

Description:

This course introduces classical cooking techniques that include stock soup and sauce making. Students apply moist and dry heat classical cooking techniques while working with grains vegetables and proteins.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hgtc.edu

Phone Number:

(843) 347-3186

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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