2023-2024 College Catalog 
    
    Dec 06, 2024  
2023-2024 College Catalog [ARCHIVED CATALOG]

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CUL 140 - Culinary Skills I


Credits: 5
Class: 2 Lab: 6

Prerequisite(s): None.
Corequisite(s): State, CUL 110 

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.



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