TR4103 Whole Foods Production
(Crosslisted as TR5101) This course covers the identification, labeling and selection of foods from nature to point of purchase. The lab portion of class completes the cycle from store to table with a weekly cooking practicum. Students develop familiarity with minimally processed foods and use these foods to build culinary skills. Fundamental cooking techniques, recipe writing and menu planning are stressed.
Prerequisite
None
Notes
Lab Fee $150.00