CULN 120 – Fundamentals of Cookery
Class hours: 2 lecture/lab and 9 lab
Prereq: Qualified for ENG 22 and MATH 26 or MATH 75 or higher. "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.