CUUL 1120 Principles of Cooking
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Prerequisite
CUUL 1000 - Fundamentals of Culinary Arts with a grade of “C” or better and CUUL 1110 - Culinary Safety and Sanitation with a grade of “C” or better
Corequisite
CUUL 1000 - Fundamentals of Culinary Arts with a grade of “C” or better and CUUL 1110 - Culinary Safety and Sanitation with a grade of “C” or better