Mar 01, 2021  
2019-2020 Vincennes University Catalog 
    
2019-2020 Vincennes University Catalog [ARCHIVED CATALOG]

CULN 110 - Quantity Food Production


5 hrs (Sem I)
This course is an introduction to basic food preparation; use, care and handling of tools and equipment; and the perishable commodity. Preparation and presentation of soups, sauces, vegetables, entrees and salads using a variety of cooking and preparation techniques will be covered. Professionalism in chef presentation and behaviors will be stressed. 7 class hours.