Course Listing
Fall 2026 Semester Courses
Principles of Food Preparation
Course Description
Explore fundamental culinary principles, such as purchasing, inventory, culinary math, recipe execution, plating and product/equipment identification. Become familiar with basic food preparation and cooking techniques, including sautéing, poaching and braising; develop knife and butchery skills; learn to use standardized recipes; and apply mise en place as an essential method for work simplification and organization.
1 courses found
| Course | CRN | Seats Open | Term | Credit | Dates | Days | Times | Room | Delivery |
|---|---|---|---|---|---|---|---|---|---|
Course: 316-100-001Principles of Food Preparation This course has a restriction. |
CRN: 10045 |
Seats: 3 |
Term: Full Semester |
Credit: 5 |
Dates: 08/18/26-12/12/26 |
Days: TuesdayT WednesdayW ThursdayTh |
Times: 08:00am-12:20pm |
Room: A193 | Delivery: In Person |
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