CULN 1010 - Introduction to Culinary

1 credit(s)

This lecture class teaches students basic culinary technique, classifications, equipment identification and all rudimentary aspects of professional cooking. Lectures and demonstrations teach organization skills in the kitchen, work coordination, and knife skills. Discussion includes culinary history, food group identification, and raw and cooked food classifications. Topics also cover stock making, knife skills, and equipment operation.
Corequisite(s): CULN 2105, CULN 1210 F, S