May 26, 2019  
Undergraduate Catalog 2018-2019 
    
Undergraduate Catalog 2018-2019 [ARCHIVED CATALOG]

VGCA 103 - Introduction to Culinary Fundamentals


2 hours

Introduction to Culinary Fundamentals introduces the concepts, skills, and techniques used in a professional kitchen. Students practice mise en place, basic knife skills, and safe food and equipment handling as they prepare breakfast and brunch menu items. Lab Fee: 13 ($325).
Pre- or Co-requisite: VGCA 151 .
FALL