Culinary Proficiency I (CUL111)
(01/18/2021-02/05/2021)
Course Memo
Students will be introduced to the application of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, place development, culinary French terms and Food Costing will continue.