Food Theory and Meat Fabrication – White Mountains Community College

White Mountains Community College > Courses > Culinary Arts & Baking and Pastry Arts > Food Theory and Meat Fabrication

Course Number: CULA115W

Lecture Hours: 3

Credit Hours: 3

Food Theory and Meat Fabrication covers the fundamental theories in food production principles and techniques associated with the cookery of stocks, soups, sauces, meats, fish, vegetables, and starches. The course emphasizes organization, food science, cookery methods, and meat fabrication. (Co-requisites: CULA128W, CULA129W, or POI)