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CUL 102 Food Production I
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 100 and CUL 106 or concurrent enrollment in CUL 100 and CUL 106

Introduction to the basic foundation skills necessary in commercial cooking. Included, but not limited to the following areas: kitchen sanitation and safety, historical influences, preparation of stocks, soups, sauces, spices, vegetables, potato and other starches, recipe conversions and costing of menus pricing, evaluation of convenience products, nutritional influences, equipment identification and use. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available

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