CUL 140 — Culinary Skills I
Prerequisites: DMA 010, DMA 020, DMA 030, or MAT025 Corequisites: CUL 110 This course introduces the fundamental concepts, skills, and techniques in basic cookery, and moist, dry, and combination heat. Emphasis is placed on recipe con- version, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry. Course Descriptions