BUS 156 - Culinary Skills

3

Formerly BU 5222

This practical course is designed to teach the basic classical cooking techniques in the context of a professional kitchen environment. The class will emphasize the concepts of efficiency, organization, cleanliness and time management. The course will cover the basic cooking methods, basic butchery, the preparation of pastas, rice, potatoes and vegetables and salads.


Click here for course schedule details, to register for this course, or to view required books for this course.


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