CULN 120 - Fundamentals of Cookery

Description
CULN 120 covers the fundamental concepts, skills and techniques of cookery. It includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills.
Credits
5
Recent Professors
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Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Spring 2018, Fall 2017
Offered
MTuWTh, WTh, TuWTh
Avg. Class Size
20
Avg. Sections
4