Apr 16, 2024  
PUBLISHED 2022-2023 Credit Catalog 
    
PUBLISHED 2022-2023 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





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