Nov 23, 2024  
PUBLISHED 2023-2024 Credit Catalog 
    
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PUBLISHED 2023-2024 Credit Catalog [ARCHIVED CATALOG]

COOK 233 - Classic and Contemporary Hot Foods

Course Description:
This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits