CUL 111 Essentials of Culinary Arts I

This course covers the procedures and techniques of cooking. It develops basic skills including applicable kitchen safety and sanitation. It continues the introduction of and practical use of commercial kitchen equipment and hand tools as well as essential cooking principles. The course includes stocks, sauces and soups; vegetables and starch products; and cold pantry and breakfast preparation. This course requires participation in evening functions. Students continue to develop their culinary portfolios in this course. Prerequisite: ServSafe certified or concurrent enrollment in CUL 140 (formerly CUL 15). A grade of C- or better or concurrent enrollment in CUL 100. Two class hours and eight lab hours a week. Instructional Support Fee applies. 4 credits. Fall; Day only.

4 credits
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