CUL 121 - Culinary Foundations3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
This course will teach students the foundations of food preparation. The course will be devoted to basic foundation techniques. The students will be required to learn all proper weighing and measuring techniques, knife use, cooking techniques. Tool usage will be taught and monitored throughout the course. Safety and sanitation will be an integral part of the course. The course will cover simple to complex recipes. The course will feature a hands-on lab component.
Usually offered Fall and Spring semesters
Click here for the Winter 2020 Class Schedule
Click here for the Spring 2020 Class Schedule
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