CUL101 - Culinary Concepts and Math - Section 01
Fall 2018
Instructor: Timmer, Tiffany K
Fall 2018
Instructor: Timmer, Tiffany K
Credit Hours: 3.0 | Theory Hours: | Lab Hours:
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.
| Course Number: | CUL101 |
|---|---|
| Section: | 01 |
| Days: | --T-R-- |
| Class Begins: | 08/20/18 |
| Class Ends: | 12/07/18 |
| Times: | 1:00PM - 2:15PM |
| Campus: | Main Campus |
| Building: | IPC |
| Room: | |
| Instructor: | Timmer, Tiffany K |
| Registered/Maximum: | 4/20 |
| Remark: |
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 |