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)