CULA 1320 Culinary Fundamentals I

3 Credit Hour(s)

This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetables and starch preparation, stocks, sauces and soups, poultry and egg cookery.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.