Introduces the students to culinary theories and techniques through lecture and demonstration. This course focuses on the preparation of basic recipes, as well as techniques used in a professional kitchen, by covering such topics as professionalism, sanitation and safety, knife skills, mise en place, plate presentation, principles of cooking, vegetables, potatoes, grains and pastas, dairy and cheeses, stocks and sauces, soups, and meats including beef, veal, lamb, pork, and poultry. Students are responsible for purchasing an appropriate uniform and a designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. A course fee is required. Corequisite: CULI 113.