CULA 2600 - CHARCUTERIE

Institution:

Northern Wyoming Community College District

Subject:

Culinary Arts

Description:

This course takes a systems approach to the planning and preparation of sausages and other cold food preparation techniques as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered for sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students tailor the guidelines of cold food preparation to fit the specific needs of any operation.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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