CUL 110

Food Preparation Practical I

Saint Louis Community College · UGRD · Fall 2026

1 section

Catalog description

Food Preparation Practical I introduces competencies for tools and equipment, kitchen organization, converting and following recipes, applying safety and sanitation, vegetable cuts (American Culinary Federation competition cuts), stocks, sauces, and basic cooking methods. (Credit is allowed for only one of the following courses: CUL 110 , HRM 110, or HRM 140.)

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Class #saint_louis_2-CUL110Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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