CULN 2310 - Culinary I: Basic Culinary Skills

3 credit(s)

The fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Students will hone knife skills, special emphasis is given to the study of ingredients, cooking theories, butchery, and the preparation of stocks, broth glazes, and soups, thickening agents, the grand sauces, and emulsion sauces. Students will learn how and when to braise, roast, poach, fry, and sauté. The basics of vegetable cookery, starch cookery, meat and poultry are covered. Students must successfully pass a practical cooking examination covering a variety of cooking techniques. Prerequisite(s): CULN 1010, CULN 1210, CULN 2105 F, S
1 hour lecture / 4 hours laboratory