CUL 111 Cookery
(Contact Hours: 12) This course will introduce skills in fundamental preparation skills. This is a hands-on laboratory course designed to develop applied knowledge and skills in product identification, knife uses, cooking methods, sanitation practices, and equipment usage. The preparation of stocks sauces, soups, starches, vegetables, and proteins will be practiced. Preparation, storage, and cooking methods for meat, poultry, seafood, and game will be introduced. This includes moist, dry, and combination heath preparation methods as related to both classical and modern methods of preparation of dishes. PREREQUISITE: Writing and Reading -- minimum benchmarks will be enforced.