CUA 100 — Introduction to Culinary Arts
(.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab*4 wks. This course will show students the fundamental workings of the professional kitchen. Safe knife handling techniques will be discussed in great detail as well as the importance of knife skills. Fabricating chicken and making white and dark stocks will be covered as well as the best ways to use each. Cooking eggs will also be explored, learning a minimum of four different cooking methods used in the common breakfast restaurant and the major components of breakfast will be taught.