NUTR 403 (01) - Culinary Arts Skills Development
Culinary Arts Skills
Credits: 4.0
Term: Spring 2024 - Full Term (01/23/2024 - 05/06/2024)
Grade Mode: Letter Grading
Term: Spring 2024 - Full Term (01/23/2024 - 05/06/2024)
Grade Mode: Letter Grading
Class Size:
12
CRN: 53061
Special Fees: $115.00
CRN: 53061
Special Fees: $115.00
This laboratory class explores classical culinary and basic cooking techniques. Classical recipes for stocks, mother sauces, soups and pie crust, quick and yeast breads are featured with hands-on experiential learning using common practices and techniques of the food service industry. Students will gain an understanding of basic ingredients, fabrication, storage, cooking, hygiene and sanitation, equipment usage in modern culinary through demonstration, practice and evaluation.
Registration Approval Required. Contact Instructor or Academic Department for permission then register through Webcat.
Equivalent(s): CAN 403
Instructors: Jess Gerrior
Start Date | End Date | Days | Time | Location | |
---|---|---|---|---|---|
1/23/2024 | 5/6/2024 | MW | 10:10am - 11:30am | COLE C219 | |
1/23/2024 | 5/6/2024 | T | 2:10pm - 4:00pm | COLE C154 | |
Final Exam | 5/15/2024 | 5/15/2024 | W | 10:30am - 12:30pm | COLE C219 |