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

Comments: $50 Course Fee

General Education Requirement: None