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May 03, 2024
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CFCC 2022-2023 Catalog & Student Handbook [ARCHIVED CATALOG]
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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)
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