CULN 110 - Basic Food Preparation

Institution:

Bucks County Community College

Subject:

Description:

This kitchen lab course covers basic food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, use and care of equipment, knife skills, standardized recipes and food costing principles.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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