CUL 218 - Fruit, Vegetable, and Starch Preparation

Credits 3

Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.

Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week