CUL 114

Culinary Fundamentals

Suffolk County Community College · UGRD · Fall 2026

1 section

Catalog description

Introduces techniques to produce a wide variety of savory dishes in theprofessional kitchen. Flow of food through commercial food service operationincluding purchasing, receiving, storing, fabrication, production and service isexamined. Upon successful completion of course, students are able tounderstand basic cooking principles and apply them through standardizedrecipes and menus. (6 hrs. lab) Prerequisite: RDG098, ENG010, MAT001.Corequisite: CUL105.

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Class #suffolk_county-0175Fall 2026UGRD3 credits

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Instructor: Staff

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