CUL 120 Culinary Foundations I
(Contact Hours: 6) This course will introduce skills in fundamental food preparation skills. This is a hands-on laboratory course designed to develop applied knowledge and skills in product identification, knife use, cooking methods, sanitation practices, professionalism, food safety, sustainability, and equipment usage. The preparation of stocks, sauces, soups, starches, vegetables, and proteins will be practiced. PREREQUISITE: Successful completion of CUL 100 and CUL 106 is REQUIRED.