3.00 Credits
0-9-3 Offered Fall and Spring Semesters Prerequisites: CUL 101, CUL 102, and CUL 155 This course covers the techniques and procedures of quality and quantity food production, and the principles underlying the selection, composition, and preparation of major food products. The course includes extensive basic and complex recipes for practice purposes. Catering, banquet preparation, and a la carte components are included.
Prerequisite:
CUL 101, CUL 102, CUL 155