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CUL 116: Culinary Principles

In this course, students are introduced to basic professional kitchen concepts, culinary terminology, fundamental techniques, and methods involved in the food service industry. Topics such as basic vegetable and meat fabrication, product identification, culinary history, and science and theory of the cookery process will be explored. Students will develop time management, organizational, and problem-solving skills related to professional kitchen standards. The title of this course was previously Fundamental Culinary Principles.

Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher; CUL 110 minimum grade "C", may enroll concurrently

Credits
3
Lecture Hours
30
Clinical Hours
0
Lab Hours
60
Other Hours
0
Total Hours
90

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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