CUL 115 - Professional Cooking I
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:
Demonstrate the safe and proper use and care of commercial foodservice equipment.
Demonstrate safe kitchen work habits and safe food handling.
Demonstrate a proficiency in basic knife skills.
Demonstrate a proficiency in accurate weighing and measuring of wet and dry food ingredients.
Demonstrate a proficiency in production of stocks and leading sauces.
Demonstrate an understanding of the theory and practice of basic cooking techniques.
Demonstrate a working knowledge of basic culinary terminology.
Demonstrate the ability to identify various food products.
Lecture Hours: 2
Lab Hours: 2
Course Prerequisites: MAT 050 or placement test