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CUL 190Basic Food Production
Somerset Community 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 |
|---|---|---|---|
| E001Class #82859 | We Th · 10:00 – 10:30 AM2026-10-12 - 2026-12-13 | SCC Meece Building 121 | Eduardo Nazario Cintron |
| E001 notes: Instructional method: IP; BP | |||
| E002 | |||