CUL 1510 - Culinary Skills I

Credits: 4
Lecture: 0
Lab: 120

Introduces kitchen safety, equipment, principles of basic food preparation and cooking techniques in lecture and lab format. Extensive hands-on training is provided for using basic cooking methods and fundamentals. The lecture for this course focuses on cooking principles, theory and the application of culinary skills in the kitchen. This course lays a foundation for the more advanced techniques presented in later coursework. Accompanies the course with the same number. This is a 120-hour lab course.

Prerequisite(s): None
Corequisite(s): CUL 1310