Discover the science and history behind food preparation. Explore what happens when heat and/or cold are applied to foods and how different chemicals can manipulate the texture, flavor, and appearance of foods. This course will also address the hierarchy of culinary titles and what comprises a professional kitchen.
Days & Time:
Mon, Wed: 9:00 AM - 10:15 AM
Facility:
T137 Classroom WR
Instructor:
Ryan Petrouske
Tuition and Fees: $342.94
Out of State Tuition and Fees: $500.40
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This class in not open to the public and student must belong to a fire department to take the class.
888.575.6782TTY: 711