CULA 1500 - Food Principles

This course covers the basic cooking methods for the culinarian. Several cooking principles are emphasized including, sauté, grilling, frying, braising, searing, and poaching while other styles and techniques are introduced. Students tailor the principles covered to fit the specific needs of any operation.

Credits: 3

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

Comments: Prior to Spring 2011, CULA 1500 was listed as Food Principles I