Course Details

Course Number

10316101

Credits

4.00

Subject

Description

Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.

Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Availability

Class # Start Date End Date Mode Location
20810 Lecture Wausau

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