TR5101 Whole Foods Production
This course covers the identification, labeling, and selection of foods from nature to point of purchase. The lab portion of class completes the cycle from store to table with a weekly cooking practicum. Students develop familiarity with minimally processed foods and use these foods to build culinary skills. Fundamental cooking techniques, recipe writing, and menu planning are stressed.
Prerequisite
None. Cross listed as
TR4103.
Offered
Open to the public.