Principles of Food Preparation - CUL 120


 
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CUL 120 - Principles of Food Preparation
Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, legumes, beef, game, pork, lamb, fish and shellfish, and alternative products.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
4 credits

Offered by

Reynolds

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