CULA 105 - Basic Culinary Skills

Credits: 3
This course introduces the student to the fundamentals that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, soups as well as recipe conversion, costing and product identification are all practiced in a lab setting. These are the basic building blocks that are required for future culinary success. Lab Fee RequiredPrerequisites: CULA 103 Food Service SanitationAll Culinary classes must be completed with C or better to progress. Lab Fee Required.

Prerequisite: CULA 103 Food Service Sanitation All Culinary classes must be completed with C or better to progress.