In this course, students are introduced to basic professional kitchen concepts, culinary terminology, fundamental techniques, and methods involved in the food service industry. Topics such as basic vegetable and meat fabrication, product identification, culinary history, and science and theory of the cookery process will be explored. Students will develop time management, organizational, and problem-solving skills related to professional kitchen standards. The title of this course was previously Fundamental Culinary Principles.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher; CUL 110 minimum grade "C", may enroll concurrently
Class offerings by semester
|Summer 2020||Fall 2020||Winter 2021||Summer 2021|
Day Class (before 5 p.m.) Evening Class (after 5 p.m.) Online Class
Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.
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