2019-20 Catalog 
    
    Feb 17, 2020  
2019-20 Catalog

CUL 101 - Culinary Principles


Description:  Introduction to the culinary industry.  Includes food service terminology, customer service skills, menu development, safety, sanitation, knife cuts, commercial equipment, cooking techniques, product identification, and ratios/weights/measures. Utilizes the ServSafe materials prepared by the National Restaurant Association Education Foundation to prepare students for a national examination.

Credits: 4
Lecture: 4