2023-2024 College Catalog

CUL 140 Culinary Skills I

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.

Credits

5

Prerequisite

None

Corequisite

CUL 110

Class

2

Lab

6

Clinical

0

Work

0

Contact Hours

8