Nov 24, 2024  
2023-2024 Catalog 
    
Catalog Navigation
  Catalog Home
  General Information
  Academic Calendar
  Accreditations
  The College
  Admissions and Residency Processes
  Multiple Measures Placement
  Academic Advising/Registration
  APPLY NOW
  General Education
  Academic Programs A-Z
  Programs of Study
  Division of Economic and Workforce Development
  Course Descriptions
  Student Services
  Tuition/Financial Aid/Veterans Benefits
  Rules, Provisions & Other Regulatory Information
  Academic Support Services
  Directory
  PDF for Print
  Archived Catalogs
  Catalog Addendum
  My Portfolio
HELP
2023-2024 Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

CART 175 - Advanced Food Science

3 Credit(s)
This course is an expansion of CART 159 . The emphasis is on the preparation and presentation of the classical techniques used in the culinary kitchen. The chemistry of foods and their origins will be further explored in this course. This course will cover such areas as vegetable reactions to different cooking techniques and mediums, the classical production of sauces and the uses of herbs and spices. The production of fresh made pastas, corn products, rice and other grains will be explored in this course. Students are required to have a complete chef’s uniform for this class.

Prerequisite(s): CART 159 .


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)