NSD 222

Introduction to Culinary Arts

Syracuse University · UGRD · Fall 2026

1 section

Catalog description

Culinary theory and practice. Ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Menu development for non-commercial applications. Laboratory intensive hands-on preparation and practice.

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Class #syracuse-NSD222Fall 2026UGRD3 credits

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Instructor: Staff

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