CUL 140 - Culinary Skills I

Class: 2 Lab: 6 Clinical: 0 Work: 0 Credits: 5

Prerequisites: Take CUL-110Take CUL-110A
Corequisites: Take CUL-110Take CUL-110A

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. (S22844)