CUL101 - Culinary Concepts and Math
Credit Hours: 3.0
Topics will include an introduction to the safe use of foodservice tools and equipment, basic cooking principles and a glossary of cooking terms. Mathematics will teach what every caterer, chef and baker need to know in order to price a menu, scale recipes up or down and figure out how much that fish really costs.
This course is not offered during the Spring 2021 semester.
This course is not offered during the Summer 2018 semester.
| Course | Sec | Days | Beg Date | End Date | Times | Campus |
|---|---|---|---|---|---|---|
| CUL101 | 01 | --T-R-- | 08/20/18 | 12/07/18 | 1:00PM - 2:15PM | Main Campus |
Books:
| Title | Edition | Author | ISBN | Price | Publisher |
|---|---|---|---|---|---|
| Culinary Concepts & Math | 2nd | McGreal & Padilla | 978-0-82694-237-1 | None | Amer. Tech. Pub. |
| On Cooking | 5th | Labensky, et al | 978013-345855-8 | None |
This course is not offered during the Spring 2018 semester.