CUL 101 Introduction to Food Service
(Contact Hours: 9) This course introduces students to industry expectations of entry level food service employees. This hands-on laboratory/lecture course is designed to develop applied knowledge and skills in: equipment identification, kitchen safety, basic cooking methods, knife skills, personal management skills, mise en place, and recipe comprehensive. The mission of the Bronson Health Living Campus, sustainability, the importance of local food systems, and ValleyHUB will also be introduced in the class. PREREQUISITE: Writing and Reading -- minimum benchmarks will be enforced.