CUL 116: Fundamental Culinary Principles
In this course, students are introduced to the fundamental language, concepts and theories of basic cookery. Students will develop culinary professionalism in various settings. Emphasis is placed on cookery theories and the purchasing and receiving of seasonal ingredients. Students will use time management, organizational and work coordination techniques as well as problem-solving skills. This course provides a conceptual foundation needed for the laboratory cooking courses.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2; CUL 100 and CUL 110, minimum grade "C"; may enroll concurrently in both courses
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