CULA115W
3
3

Food Theory and Meat Fabrication covers fundamental theories in food-production principles and techniques that are associated with the cookery of stocks, soups, sauces, meats, fish, vegetables, and starches. The course also concentrates on organization, food science, cookery methods, and meat fabrication. (Co-requisites: CULA111W, 112W, 114W or POI)