2015-2016 Catalog & Handbook 
    Apr 15, 2024  
2015-2016 Catalog & Handbook [ARCHIVED CATALOG]

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CUL 140 - Culinary Skills I

Class Hours 2
Lab Hours 6
Clinical Hours 0
Work Experience 0
Credit Hours 5
Minimum State Prerequisites: None
Minimum State Corequisites: Take CUL 110 
Local Prerequisites: None
Local Corequisites: None

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.

College Transfer: N/A

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