CUL-101 Culinary Foundations I
The first of two courses in professional cooking methods and training with a focus on fundamental concepts, skills and techniques involved in basic cookery. Students will learn basic cooking methods, recipe conversions, and professional food preparation and handling. Additionally, the student will be exposed to commercial kitchen operations and will acquire the ability to safely operate common food service equipment used in commercial kitchens.
Prerequisite
Skills: ENG-020 or permission of instructor Skills: MAT-018C or permission of instructor