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Dec 26, 2024
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CULA 1515 - Basic Culinary Skills
This course introduces the fundamental skills that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, 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.
Minimum Credits: 3
Prerequisites: CULA 1510 Sanitation with a grade of “C” or better Students must maintain a culinary grade point average of 2.5 or better to progress to the sophomore year.
Grading: Letter
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