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    Jul 15, 2024  
2019-2020 Catalog 
2019-2020 Catalog [ARCHIVED CATALOG]

CUL 110 Culinary Arts Principles and Applications I

Prerequisite: This course is taken concurrently with CUL 101  .
1 lecture per week, 4 hrs lab: 3 hrs credit
This course is designed to give students an introduction and working knowledge of a commercial kitchen.  Students will learn and practice knife skills.  Students will learn professional cooking methods, food preparation techniques, kitchen station management, as well as sanitation practices widely used throughout the foodservice industry.  Students will develop an understanding of the skills and professional work habits needed to successfully prepare for a career in a professional kitchen.  Culinary fundamentals and classical, along with modern culinary techniques will be taught, with an emphasis on professionalism, speed and timeliness, organization, and mise en place.