CUL 10400 Food Prep I

This course introduces the student to basic kitchen techniques. Students will learn proper knife skills and the techniques for making stocks, soups and sauces. Through demonstration and participation, students become familiar with poaching, roasting, braising, sautéing and other methods used in the preparation of meats, poultry, fish, vegetables, salads, potatoes and starches. Professional uniform is required as prescribed by the Hospitality discipline.

Hours

4 Credits, 6 Hours