NWCCD 2012-13 Catalog 
    
    Mar 28, 2024  
NWCCD 2012-13 Catalog [This is an Archived Catalog.]

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CULA 1500 - Food Principles


This course covers the basic cooking methods for the culinarian.  Several cooking principles are emphasized including, sauté, grilling, frying, braising, searing, and poaching while other styles and techniques are introduced.  Students tailor the principles covered to fit the specific needs of any operation.

Credits: 3

Lecture/Lab Hours: 3 lecture/lab hrs/week

Comments: Prior to Spring 2011, CULA 1500 was listed as Food Principles I



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