CULN 121 : Culinary Fundamentals

Credits

4

Class Hours

Class Hours9 lab and 2 lecture/lab

Prerequisites

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

Semester Offered

Fall

Description

This course is an introduction to the basic concepts, skills, and techniques of food preparation. Course competencies includes fundamental cooking methods and formulas for stocks, soups, sauces, meats, seafood, poultry, vegetables, and starches. Students will learn to identify, use, and maintain ingredients, equipment, tools, and utensils in a safe and sanitary manner.