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Fundamentals of Food
|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, and CUL 150 or HRM 124
This course introduces the student to the basic principles of cooking, baking, and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification, selection, storage; breakfast cookery, breads, sweet doughs/pastries; basic fabrication, knife skills, and mise en place. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in foodservice operations. Weekly participation in Global Cuisine buffets, banquets, and a la carte production enhances student 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.