CUL-1100 - Introduction to Culinary Arts

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 and soups, and egg cookery.
Academic Level
Undergraduate Level
Subject
Culinary Arts
Department
Hospit., Tourism & Culin. Arts
Credits
3
Prerequisites
Corequisites
None
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