Culinary Art I
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Overview
Subject area
HMGT
Catalog Number
1203
Course Title
Culinary Art I
Description
Practical application of foundations of culinary terminology and techniques in the professional kitchen. Emphasis on proper use of knives, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure and flavoring. Development of professional attitude and demeanor.
Pre- or Corequisite
014276
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
3.5
Name
Lecture
Contact Hours
1