CUL 110 - Basic Cookery

Credits: 4

Description
Introduction to culinary fundamentals, techniques and skills of modern cookery. Class covers procedures, ingredients and cooking theories.

Student Learning Outcomes

Demonstrate proficiency in cooking through the application of various techniques.
Apply the basic principles of sanitation and safety and be able to apply them in foodservice operations.
Differentiate between and demonstrate the use of various knives and equipment.
Utilize culinary terminology and measurements.

Prerequisite: None
Corequisite: None

Graded: Letter Grade