NWCCD 2023-2024 Catalog 
    
    Mar 28, 2024  
NWCCD 2023-2024 Catalog [This is an Archived Catalog.]

Add to Portfolio (opens a new window)

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 1505 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



Add to Portfolio (opens a new window)