Egg and Breakfast Cooking (CULI 3658)

This course provides the student with the practical skills of breakfast cooking. The student learns to boil, poach, fry and scramble eggs, and prepares omelettes, breakfast meats, fruits and cereals, hot cakes, French toast, and waffles. Emphasis is placed on efficient work methods and quality of the finished product. Students prepare all types of hot sandwiches for customer service.

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: