1 credit
Fall 2026 Laboratory Upper DivisionData from last updated 4/10/2026
Fall 2026
Fall 2026 Instructors:
Supervised hands-on cooking experience to enhance competencies needed in professional cooking. Permission of instructor required.
Learning Outcomes1Identify different ingredients and cooking techniques.
2Practice the usage of appropriate culinary terminology.
3Apply the basic principles of food preparation and presentation.
4Develop class presentations.
Prerequisites
Restrictions
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