CULA 1320 - Culinary I - Fundamentals

3 credit(s)

This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. Prerequisite(s): CULA 1200. F, S. (T)
1 hour lecture/4.5 hours laboratory