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Professional Culinary Techniques

Course Code:
HCD-114
Course Description:

The study of professional cooking based on a knowledge of ingredients and procedures with an emphasis on classical culinary methods, menu planning, and influences on modern American cuisine. Within the lab component of the course, students will work in teams to demonstrate advanced culinary techniques and skills in the preparation of foods from a variety of cuisines.

Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours, Studio: 0.0 Hours
Prerequisites:

HCD-102

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