CUUL 1000 FUNDAMENTALS OF CULINARY ARTS
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
Lecture Hours
45
Lab Hours
30
Prerequisite
Regular program admission or Co-enrollment in ENGL 00903 and
ENGL 1010 and MATH 00903 and
MATH 1012 as needed based on entrance exam scores.
Corequisite
None