CUL 130 - Savory Cuisine

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Introduction to all facets of hot foods. Includes classic uses of stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; knife and cutting skills; preparation of vegetables; menu scaling; costing; and percentage of yields.

Prerequisite(s): CUL 105 and CUL 140.