CULN130: Vegetables, Starches and Grains

Program
Credits 2 Lab/Clinical/Field Study Hours 3 Lecture Hours 1
The course covers all basic cooking techniques through the use of vegetables, starches and grains. Identifying the best technique to use for each product students will develop a sound foundation in cooking principles. Additional information on diversity and important agricultural practices will be learned through use of local farms, kitchen garden and campus organic greenhouse.