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Culinary Skills I
|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
DMA-030 and DRE-098 or ENG-110
CUL 110, 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 food service industry. Weekly participation in Global Cuisine buffets, banquets, and a la carte production enhances students’ culinary and service skills.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.