CULN 121 : Culinary Fundamentals

Credits

4

Class Hours

9 lab and 2 lecture/lab

Prerequisites

"C" or higher or concurrent enrollment in CULN 112. Qualified for ENG 106. Qualified for MATH 82X. 

Semester Offered

Fall

Description

This course is an introduction to the fundamental concepts, skills, and techniques of food preparation. Course coverage includes use of standardized recipes, as well as basic fabrication and cooking methods for proteins, stocks, soups, sauces, seafood, vegetables, and starches. Students will learn to identify, use, and maintain all equipment, tools, and utensils in a safe and sanitary manner.