CULN 120 – Fundamentals of Cookery

Credits: 4
Class hours: 2 lecture/lab, 9 lab
Prereq: Qualified for ENG 21 and MATH 50H. “C” or higher in or concurrent enrollment in CULN 112.

Description: This course is an introduction to the fundamental concepts, skills, and techniques of food preparation. Course coverage includes basic cooking methods for meats, stocks, soups, sauces, seafood, vegetables, and starches. Students will learn to identify, use, and maintain all equipment, tools, and utensils in a safe and sanitary manner.

Fall

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