CUL 101 Basic Cuisine Foundation

4 CR

This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; vegetable cutting and preparation techniques; basic stocks, sauces, and starches; fabrication of chicken, and classic cooking methods. Students will create healthy, organic thirty minute meals utilizing local products. Students will use the Internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
Prerequisite(s): Program admission or instructor permission.