2012-2013 Catalog & Handbook 
    
    Aug 08, 2020  
2012-2013 Catalog & Handbook [ARCHIVED CATALOG]

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CULN 1200 - Kitchen Skills III

Credit(s): 2
This course covers the principles of cooking in detail. Dry-heat cooking methods (broiling/grilling, roasting, baking, sautéing, pan-frying and deep-frying) and moist-heat cooking methods (poaching, steaming, boiling, braising and stewing) are stressed. From this foundation the student learns to identify various vegetables, legumes, rice and other grains and to properly prepare them using the methods covered above.

Prerequisite(s): CULN 1000  and CULN 1100 



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