CUL101
Download as PDF
Culinary Fundamentals: Culinary Basics
Subject code
CUL
Course Number
101
Course Title
Culinary Fundamentals: Culinary Basics
Semester Offered
Fall and Spring
No Prerequisites
Activity
No
Course Fee(s)
No
Description
Theory and practice of basic elements of culinary arts fundamentals. Emphasis on safety, sanitation, and uniform requirements, culinary terminology, basic nutritional guidelines, equipment needs and usage, standard measurements, knife selection and care, basic knife cuts, and fruit and vegetable identification and preparation.