CUL 110 Culinary Foundations
(Contact Hours: 12) This course will introduce skills in fundamental food preparation skills. This is a hands-on laboratory course designed to develop applied knowledge and skills in product identification, knife use, cooking methods, sanitation practices, professionalism, food safety, sustainability, and equipment usage. The preparation of stocks, sauces, soups, starches, vegetables, and proteins will be practiced. Preparation of meat, fish, poultry, game, and alternative proteins is included. Recipes using ingredients from all food categories will be prepared and sampled. PREREQUISITE: Successful completion of CUL 100 and CUL 106 is REQUIRED.