NWCCD 2013-14 Catalog 
    
    Mar 29, 2024  
NWCCD 2013-14 Catalog [This is an Archived Catalog.]

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CULA 1100 - Basic Culinary Skills


This course gives the student an introductory overview of the fundamentals that are required to be a professional culinarian.  Topics such as knife skills, stocks, sauces, and soups as well as recipe conversion, costing and product identification are all covered in this course.  These are the basic building blocks that are required for future culinary success.

Credits: 3

Lecture/Lab Hours: 3 lecture/lab hrs/week



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