Apr 21, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog
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CULA 103 - Professional Chef I: Savory


Credit(s): 5

Prerequisite(s): instructor’s consent.
Corequisite(s): CULA 106 .
An introduction to and application of fundamental cooking theories and techniques for professional cooking, this course prepares students to use a variety of essential cooking principals. Topics include product identification, safe handling of food items/sanitation, knife skills, basic garnishing and food presentation, use and care of equipment, kitchen structure/organization, culinary history and terminology, simple recipe development, and seasoning/flavoring.  Competencies in knife skills, dairy and egg products, mise en place, principles of cooking, stocks, soups, starches, fruits and vegetables and basic garde manger will be addressed. (Fall Semester)



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