CUL 114 Culinary Skill Development I

6 CR

This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces, eggs and breakfast cookery; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.
Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
Completion Of or Concurrent Enrollment In: CUL 110, CUL 112, CUL 116 and CUL 118, all with a C- or higher; or concurrent enrollment in CUL 110, CUL 112, CUL 116 and CUL 118; or Instructor permission.

Note: This class must be taken concurrently with CUL 110, CUL 112, CUL 116 and CUL 118.