CUL 215 Cooking Essentials*

An introduction to food costs, recipes, pre-preparation, and basic cooking principles. Involves the preparation of stocks and sauces, vegetables, starches, breakfast products, meats, poultry, fish, and shellfish. 

2 hours lecture, 2 hours laboratory.

*

Credits

3

Prerequisite

CUL 107, concurrent enrollment, or permission of instructor.