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.
Prerequisites: CULA 1505 Sanitation with a grade of “C” or better, concurrent enrollment in CULA 1505 Sanitation, or current ServSafe certification.
Minimum Credits: 3
Grading: Letter