CULA 1500 - Food Principles

This course takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered in safety, menu planning, equipment, purchasing, receiving, storing, and serving food. Students will learn how to tailor the guidelines of Food Principles #1 to fit the specific needs of any operation.

Prerequisites:

Completion of CULA 1100 Basic Culinary Skills 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: 4.5 lecture/lab hours/week

Comments: $75 fee. Prior to Spring 2011, CULA 1500 was listed as Food Principles I