YTH-439 - Culinary Arts

This is an introductory food production class for culinary students or students who just like the kitchen. Topics include the theories and methods of cooking, vocabulary and the development of safe and sanitary kitchen practices. Production items may include vegetable and starch preparation, stocks and soups, beef, pork and poultry items.
Academic Level
Continuing Education Level
Subject
Youth Courses
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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