CULA 140 - Breakfast & Lunch Cookery

Credits: 3
This course introduces the student to a systems approach to sanitation, planning, preparation, and resource management. In a lab setting, cooking principles are thoroughly covered with respect to nutrition and preparing, purchasing, receiving, storing, and serving food. Students adapt the topics covered to fit the specific needs of any operation. Lab Fee RequiredPrerequisites: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA110 Meat Fabrication for Culinarian, CULA118 Garde Manger, CULA122 Basic Baking, CULA135 Advanced Baking and PastryAll Culinary class must be completed with C or better to progress. Lab Fee Required.

Prerequisite: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA 110 Meat Fabrication for Culinarian, CULA 118 Garde Manger, CULA 122 Basic Baking, CULA 130 Charcuterie, CULA 135 Advanced Baking and Pastry All Culinary class must be completed with C or better to progress.