CUL-101

Culinary Fundamentals

Semester

Fall 2020

Day/Time

Tuesday, Thursday 8:00am-9:20am

5 credits

Course Description

This course introduces the fundamental concepts, skills and techniques in basic cookery and baking. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling and identification, flavorings/seasonings, basic cooking and baking skills. Upon completion, students will be able to explain/exhibit the basic cooking skills needed to advance to Culinary Skills II.