Mar 06, 2026  
PUBLISHED 2026-2027 Credit Catalog 
    
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PUBLISHED 2026-2027 Credit Catalog

COOK 233 - Classic and Contemporary Hot Foods

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

Time Guidelines
The standard instructional time for this course is 60 hours.