CUL 142 Fundamentals of Food
This course introduces the student to the basic
principles of cooking, baking and kitchen
operations. Topics include preparation methods
for protein, starch, vegetable/fruit
identification/selection, storage; breakfast
cookery, breads, sweet dough/pastries, basic
fabrication, knife skills, and mise en place.
Upon completion, students should be able to
execute efficiently a broad range of basic
cooking/baking skills as they apply to different
stations in foodservice operations.
Credits
5
Class:
2
Lab:
6
Distribution
Culinary ArtsOffered
(D)