Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.
We offer the following class sections for this course (10-316-101). View more class specific details and registration information by selecting a class number.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
---|---|---|---|---|---|---|---|
#01 Fall |
Open |
Aug 26 –
Oct 3
|
Aug 28 | In-Person | Wausau Main Campus |
Aug 26 – Oct 3
Monday
10:00 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
Aug 26 – Oct 3
Thursday, Tuesday, Wednesday
08:00 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
|
View Rates |