CUL 142 - Fundamentals of Food

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

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

This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place.Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in foodservice operations. (S22845)