CULA 110 - Fundamentals of Cooking

Credit(s): 5

Corequisite(s): CULA 105.
This is an introduction to the fundamental concepts, skills, and techniques in basic cookery. Students focus on ingredients and the preparation of stocks, broths, glazes, soups, and sauces. Basic cooking techniques for vegetables, starches, meats, fish, and poultry are introduced. (Fall Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Understand and demonstrate professional behavior.
Apply sanitation and safety procedures throughout the culinary kitchen.
Understand the basic concepts of cooking.
Apply basic culinary techniques as they apply to recipes.
Demonstrate safe application when operating powered equipment authorized for use in the lab environment.
Properly use the various culinary cutlery.
Apply the principles of mise en place in recipe preparations.
Prepare and store all food products.