2015-2016 Catalog 
    
    Jan 25, 2020  
2015-2016 Catalog [ARCHIVED CATALOG]

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CUL 111 - Introduction to Culinary


Prerequisite: This course requires a minimum COMPASS reading score of 70 or successful completion of   to enroll.

Corequisite: CUL 115  

Description: Students are introduced to the fundamental concepts, skills and techniques involved in professional cooking. Special emphasis is placed on classical theories, knife skills, safety, culinary math, interviewing and resumes, sanitation, mise en place, cooking techniques, and stocks, soups and sauces.

Credits: (4)
Lecture Hours: 2
Lab Hours: 4


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