CULN 111 - Advanced Food Preparation

Institution:

Bucks County Community College

Subject:

Description:

This kitchen lab course covers advanced food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, meat and seafood fabrication, advanced foods and quantity preparation terminology, plating, and flavor psychology.

Credits:

4.00

Credit Hours:

Prerequisites:

CULN110 (C or better) or Permission of the Department of Business + Innovation

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

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.