CUL 100B - Culinary Fundamentals in Practice

4 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 in a variety of settings. Acquire organizational skills, work coordination, and knife skills.

Prereqs: Admission to Culinary Program
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will identify basic kitchen utensils and equipment associated with the culinary profession and a commercial operation.

CLO 2) Students will demonstrate various knife and other commercial processing equipment skills efficiently and safely in various settings.

CLO 3) Students will apply successful preparation and presentation methods for various ingredients in a variety of settings.

CLO 4) Students will apply successful cooking methods for various ingredients in a variety of settings.