CULA120 Skill Development I
A chef's guide to the art of cooking beginning with the basic cutting, chopping, mincing and progressively building in complexity; concentration on techniques of cooking and cooking methods; lecture and hands-on class participation dealing with stocks, soups, sauces, roasting, broiling, grilling, sauteing, pan frying, deep frying, braising, stewing, boiling, poaching, vegetable cookery, starch cookery, basic entrees, and meal combination. Restricted to Culinary students. Prereq. - CULA115.
Prerequisite
CULA115
Lecture/Lab Ratio
0:6