CULIN 224 - Principles of Heat Cooking
- Recent Professors
- Cheryl Lew, Laurence Jackson
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 38–40 students
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 224
- Transfers To
- Not transferable
- Description
- Introduction to methods that make food sizzle: Simmering to sautéing, techniques of transferring fire to food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.
- Usually Held
- Mon 2:30pm–3:20pm, Tue 3:30pm–4:20pm