CULN 135
Foods I
Indiana University of Pennsylvania-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Class Hours: 1 Lab/Discussion: 8 Credits: 4 Prerequisite: CULN 121 Corequisite: None Restriction: Enrolled in the Culinary Arts Program. Description: Explores cooking methods applied to grand sauces, small sauces, poultry, starches, and farinaceous products. Focuses on the application of dry heat cooking methods. Explains the importance of plate presentation and composition. Cross-Listed: No
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Availability not recently verifiedClass #indiana_pennsylvania_main_campus-CULN135Fall 2026UGRD4 credits
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