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