CUL 111 - Introduction to Culinary

Corequisite: CUL 115

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

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: NULL

Search Course Schedule for availability