CUL-140_2011FA Culinary Skills I CUL-140
CIS Course ID S22844
Effective Term Fall 2011
End Term
Class 2 Lab 6 Clinical 0 Work 0 Credit 5
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.
State Prerequisites None
State Corequisites Take CUL-110
College Transfer N/A
National ID (CIP) 12.0503 Culinary Arts/Chef Training
- Teacher: Terra Ciotta