CUT 1114Culinary Principles I

Catalog

Career and Technical Education Class Hours: 2 hours lecture and 4 hours lab. Semester Credit Hours: 4 Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Co-requisite(s): HRT 1213 Sanitation and Safety