CULH 1050 - Culinary Techniques

4.00 Credit Hours

Prerequisites: None

Corequisite: CULH 1155

CULH-1050 introduces students to the kitchen or “back of the house” operations. Students gain competence in culinary terms, equipment and utensil use, mise’ en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products, and pasta products. Students cook under the guidance of a chef-instructor.

(6 contact hrs)

Center Campus.

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