CULA 1020 — Basic Food Preparation
Lecture Hours: 2; Lab Hours: 3 This introductory-level cooking skills course covers methods, measurement, vocabulary terms, standard recipes, preparation, and presentations of soups, salads, meats, poultry, fish, vegetables, starches, sandwiches, hors d’oeuvres, breakfast, international cuisine, and baked products.
Part of
- Hotel, Restaurant, and Tourism Concentration, Associate of Applied Science < Nunez Community College
- Baker, Career and Technical Certificate < Nunez Community College
- Culinary Arts, Certificate of Technical Studies < Nunez Community College
- Culinary Entrepreneurship, Technical Diploma < Nunez Community College
- Culinarian, Career and Technical Certificate < Nunez Community College