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.

Credits

3

Prerequisite

None. Cross listed as TR4103.

Offered

Open to the public.