Summer Semester 2021 Catalog

CUUL 1000 FUNDAMENTALS OF CULINARY ARTS

Credits

4

Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.

Lecture Hours

45

Lab Hours

30

Prerequisite

Regular program admission or Co-enrollment in ENGL 00903 and ENGL 1010 and MATH 00903 and MATH 1012 as needed based on entrance exam scores.

Corequisite

None