CUL-1150 — Food Production I
Students prepare stocks, soups, sauces, seafood, meats, poultry, vegetables, and starches. Students develop recipes and use cooking techniques presented in this course to prepare a number of dishes. Other modern trends in culinary arts including presentation and plating practices are explored. May also be taken as continuing education course CUL 615 Food Production I. Course
Prerequisites: CUL-1100, HSM-1550