CUL 10410 Culinary Fundamentals I

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, sauteing, and other methods used in the preparation of meats, poultry, fish, vegetables, salads, potatoes, and starches. Professional uniform is required as proscribed by the Hospitality and Culinary Arts discipline.

Hours

4 Credits, 6 Hours