VOCE 7703 - Introduction to Cooking
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 24
- Transfers To
- Not transferable
- Description
- Explore the workings of commercial kitchen operations in this introductory class designed to develop basic skills in the preparation of eggs, soups, vegetables, starches and grains, poultry and meats. Students learn about the many culinary positions available in a commercial kitchen while exploring their talents and interests.