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, OR prereq of college level English AND reserved for Culinary/Food Service students
Course Offerings
last updated: 05:00:05 PM Nov 21 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.
Truax Campus
Catalog/Class # Semester Class Dates Meeting Times Instructor Mode of Instruction
10316106
Class #23645
Fall 2009-2010
Aug 24 2009 -
Dec 14 2009
10:30 AM - 12:20 PM
M
Gaglio,Joseph M
In Person
10316106
Class #23647
Fall 2009-2010
Aug 27 2009 -
Dec 17 2009
11:30 AM - 1:20 PM
R
Gaglio,Joseph M
In Person
10316106
Class #34144
Fall 2009-2010
Aug 25 2009 -
Dec 15 2009
2:30 PM - 4:20 PM
T
Johnson,John G
In Person