Apr 18, 2024  
2012-2013 Catalog 
    
2012-2013 Catalog [ARCHIVED CATALOG]

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   CUA 118 - Vegetable Preparation

1.0 Credits
Introduces students to vegetable preparation in a commercial kitchen. Focuses on the significance of the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students identify a variety of vegetables and the quality characteristics. Students then apply appropriate cooking, reheating, and holding techniques. Meets a
minimum of 22.5 hours.
LECLB 22.5



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