CUL 140 - Culinary Principles

3 Credits, 3 Contact Hours (3 lec.)

Introduction to the hospitality and culinary arts profession. Includes professionalism; kitchen operations and culinary techniques; kitchen skills; cutting skills and proper knife use; equipment and utensil identification; use and storage of ingredients; and safety precautions. Also includes demonstrations of various cooking methods, such as dry heat cooking (roasting, grilling, sautÈing, pan frying), moist heat cooking (braising, shallow poaching, deep poaching, steaming), baking (techniques and production), and other sauces. Also includes herb and spice identification, along with scaling of a recipe, portion yields, and costing.

Corequisite(s): CUL 105
Information: Consent of Culinary Arts Department is required before enrolling in this course.