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Course Information


Details: (CULN1118) Fry & Broiler Lab

Credits5
Lec/Lab/OJT0/5/0
PrerequisitePre/Corequisite: CULN1102
Course DescriptionThis course covers the skills required of a cook working various positions in a commercial food service production line, focusing on the equipment and techniques used. Food product information is also included in this course.
Programs

Culinary Arts   -   Diploma

Goal Areas

N/A

ScheduledYes