Vegetables, Starches and Grains

Catalog description

Basic principles of vegetable, starches and grains preparation and presentation are taught. Study is made of various cooking methods/styles/trends and procedures applied to these categories. Scientific principles relating to the physical composition of different foods and the chemical changes involved in the cooking process are analyzed. Principles include: heat transfer, food composition, sanitation practice, personal hygiene, foundation recipes, food processing tools and equipment, state of professionalism, and knife skills. Prerequisite(s): Complete CULART-100. Completion of or currently enrolled in CULMGT-112, CULART-116, CULART-122, CULART-124, CULART-126 and CULART-103.