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  CUL-101 Food Preparation I
2 Credits
  A study of fundamental concepts, skills, and techniques involved in basic cookery. The course includes cooking theories, ingredients, and procedures for preparing stocks, soups, thickening agents, grand sauces, and small sauces. Breakfast and lunch cookery as well as organization skills and knife skills will be studied. Skills prerequisite: ENG 020 and MAT 018C.