Sep 22, 2020  
Undergraduate Catalog 2016-2017 
    
Undergraduate Catalog 2016-2017 [ARCHIVED CATALOG]

VGCA 161 - Introduction to Culinary Arts and Skills


2 hours

This course covers the evolution of classical and modern culinary skills. This course covers basic food preparation techniques for cooking eggs and preparing and serving dairy products. Basic knife skills, cooking techniques, garnishing, and sauce and stock preparation are covered. Lab Fee: 13 ($325).
FALL | WINTER