2020-2021 Catalog

CUL-101 Food Preparation I

A study of fundamental concepts, skills, and techniques involved in basic cookery. The course includes cooking theories, ingredients, and procedures for preparing stocks, soups, thickening agents, grand sauces, and small sauces. Breakfast and lunch cookery as well as organization skills and knife skills will be studied.

Credits

2

Prerequisite

Skills: ENG-020 Skills: MAT-018C