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Course Details
| CUL 140 Basic Culinary Skills |
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| Lecture: |
02 |
Lab: |
06 |
| Clinical: |
00 |
Credit: |
05 |
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| Components: |
None |
| Prerequisites: |
Take DRE-096 and DMA-030 or ENG-070, RED-070 and MAT-060 or Placement Test Credit Equivalent |
| Corequisites: |
CUL 110 |
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| This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. |
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