Culinary Arts:  Classifications:  SC or BU

This course will teach students the necessary procedures and principles in the preparation of meals including budgeting, selecting ingredients, methods of cooking, preservation of nutrients, as well as eye appeal of the finished dish. The overview can cover everything from planning to presentation. And, if the student develops an interest in any one type of culinary division he or she may study that division in depth. These include pastries, meats, salads, casseroles, appetizers, desserts, or any other division that appeals to the student.

Related Links:

• Food Science Links
• Culinary Ats and Food Science Careers (and information links)
• University Web Site FULL of Interesting Links and Resourses
• Food Science Categories and over 100 Links of Interest
• Food Poisoning: Treatment, Prevention, and Cure
• Culinary Dictionary, Cook's Thesaurus, Ehtnic Cuisine and many related sites