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CUL 190Basic Food Production
Jefferson Community and Technical College · 4.00 credits · UGRD
Catalog
Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours).
Recent sections
Fall 2026 · 2 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 5501Class #88620 | Tu · 9:30 AM – 3:00 PM2026-08-17 - 2026-12-13 | DT-Chestnut Hall (A) RoomB040 B040 | Joshua Wolfe |
| 5501 notes: Web Enhanced Course-This is a class that meets regularly on campus, but uses the web to supplement instruction.; Instructional method: IP; BP | |||