Basic Food Preparation
Jefferson State Community College
CourseCUA 110
COREQUISITE: CUA 120 This course introduces the fundamental concepts, skills, and techniques involved in basic cookery. Topics include scientif- ic principles of food preparation and the relationship of food composition and structure to food preparation. Students will develop competencies in food preparation as it relates to the food service industry.
- Credits
3 credits
- Course Code
CUA 110
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Required For
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