CUL 140Culinary Skills I

Catalog

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. Required knife kit and culinary uniform (skull cap, chef coat, chef pants, and apron) are typically purchased in CUL 140 and used throughout the program.