98-117: Student Taught Courses (StuCo): Introduction to Professional Cooking
Professional Cooking is run like a first year Culinary School Class. Each week has an hour and a half of theory and an hour and a half of practical application. Topics covered include soup, pasta, meat, fish, and vegetable preparation.
| A | WF | 06:30 pm - 07:50 pm | TBA | Bierwirth, Ezekwe |