CULA* 1500 - Food Principles I

Food Principles I takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered in nutrition, sanitation, safety, menu planning, equipment, purchasing, receiving, storing, and serving food. Students will learn how to tailor the guidelines of Food Principles 1 to fit the specific needs of any operation.

Credits: (3.00 cr.)

Lecture/Lab Hours
(3 lect/lab hrs/week)