Applied Culinary Techniques

Catalog description

This course builds upon foundational culinary skills and introduces students to intermediate principles of cooking and kitchen operation. Emphasis is placed on core techniques and introductions to the savory and baking kitchens. Students further develop competency with commercial kitchen equipment while expanding their understanding of culinary terminology. Through integrated lecture, demonstration, and hands-on practice, the course prepares students to apply standardized methods, operate efficiently within a professional kitchen, and advance to more complex culinary coursework. Prerequisites: CUA 105 ; completion of ServSafe Manager and OSHA-10