CUL 100A - Culinary Fundamentals

1 Credit(s)

Master fundamental concepts, skills, and techniques in basic cookery. Emphasis is on ingredients, cooking methods and procedures in the preparation and presentation of various ingredients. Acquire organizational skills, work coordination, and knife skills.

Prereqs: Admission to Culinary Program
Course Type: Lecture
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will demonstrate proficiency in basic cookery techniques, including ingredient selection, cooking methods, and presentation of various dishes.

CLO 2) Students will apply organizational and coordination skills in a kitchen setting, including effective knife handling and task management during food preparation.