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Course Title: Food Preparation Theory
Title Abbreviation: FOOD PREPARATION THEORY
Department: CUL
Course #: 174
Credits: 3
Variable: No
IUs: 3
CIP: 120503
EPC: 850
REV: 2019
Course Description
Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, safety, sanitation and food presentation.
Prerequisite
Prerequisite: CUL 164.
Contact Hours (based on 11 week quarter)
Lecture: 33
Lab: 0
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for ATA degree, Required for certificate
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
Course Contents