HOSP318 - Culinary Theory and Practice
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Introduces the student to food and beverage operations through three major components; food composition, food products and food properties. Students will be engaged in research and projects associated with fundamental food composition, preparation and food safety.
Prerequisites
Corequisites
N/A
Schedule of Classes
| 09/26/11 - 02/26/12 |
03/05/12 - 04/29/12 |
Winter 2012 Session D - 8 Week session |
| 10/31/11 - 03/25/12 |
04/02/12 - 05/27/12 |
Spring 2012 Session B - 8 Week session |
| 11/28/11 - 04/29/12 |
05/07/12 - 07/01/12 |
Spring 2012 Session I - 8 Week session |
| 12/26/11 - 05/27/12 |
06/04/12 - 07/29/12 |
Spring 2012 Session D - 8 Week session |
Course Materials
| Book Title: |
Professional Cooking, 7th ed
|
| ISBN: |
0470197528
|
| Publication Info: |
Wiley
|
| Author: |
Gisslen, Wayne
|
| Unit Cost: |
$99.00
|
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