Course Title: Understanding Quality IngredientsView Course Outline
Admit Term: 2019 Winter 1191
This course continues to help you identify and classify food commodities, while developing an overall understanding of product specifications including; origin, quality, grades and government guidelines. You will examine preparation techniques, completed meals and contemporary plate presentations. You will be introduced to the growing fields of Game Management and charcuterie works; and how they will be implemented in the modern restaurants of today. Topics such as sandwiches, hors d'oeuvres, and coffee and tea will be explored.
Prerequisite(s) for this course
- CULN1121 - Introduction to Food Principles
The information on this page reflects course details for course CULN1221C in the 2019 Winter term. Find details for another term.