CULA111

The students will gain knowledge of the principles of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on knife skills, measuring, identification of tools and equipment, and terms and concepts. Students will prepare stocks, soups and sauces as the foundation for cooking competencies needed in more advanced food preparation courses. (Corequisites CULA-116, CULA-114, CULA-112 - Must be taken at the same time as this course.)