CULA1320 — Culinary I (Fundamentals)
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 vegetable and starch preparation; stocks, sauces, and soups; and poultry and egg cookery. Prerequisite(s): ACT Reading score of 19 or satisfactory placement scores or completion of Learning Support Reading Corequisite(s): CULA 1300