Food Theory

Catalog #10316106

This lecture class teaches students basic culinary technique, classifications, equipment identification and all rudimentary aspects of professional cooking. Discussion includes culinary history, food group identification, and raw and cooked food classifications. Topics also cover stock making, knife skills, and equipment operation. Corequisite: 10-316-111 and prerequisite of appropriate Reading Placement test score or equivalent course.

Credits: 2

Prerequisites: Prerequisite: COMPASS Reading-61 or higher or ASSET Reading-35 or higher AND eWrite-4 w/ Writing score of 69 or higher, or 5 or higher w/ Writing score of 46 or higher, OR prereq of college level English AND reserved for Culinary/Food Service students

Outline of Instruction

Course Offerings

last updated: 05:01:42 AM Jan 8 2009

This is a list of classes scheduled at various MATC locations. For complete, up-to-date information - including availability - please search for classes through Inside MATC.

No Offerings for this class are available at this time.