CUL 115 - Professional Cooking I

Course Description

Students will be introduced to the use and care of professional foodservice equipment, basic knife skills, basic cooking methods, weighing and measuring, culinary terminology and applying kitchen sanitation and safety. Students will practice hands-on development of these skills in a professional kitchen. Upon successful completion of this course, students should be able to: Practice and demonstrate the safe and proper use and care of commercial foodservice equipment Practice and demonstrate safe kitchen work habits and safe food handling Practice and demonstrate a proficiency in basic knife skills Practice and demonstrate a proficiency in accurate weighing and measuring of wet and dry food ingredients Practice and demonstrate a proficiency in production of stocks and leading sauces Understand the theory and practice of basic cooking techniques Understand and develop a working knowledge of basic culinary terminology, this will be accomplished through lecture Practice and demonstrate the ability to identify various food products

Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

Course Prerequisites: MAT 040