CULA 1100 - 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:
Completion of CULA 1510 Sanitation with a C or better
All CULA courses in the program must be completed with a C or better.

Co-requisites:
None

Credits: 3

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