CULA 1515 — Basic Culinary
This course is an introduction to the foundational skills, terminologies, techniques, etiquettes, and resources needed by a culinary professional. The focus is on the preparation of classic and contemporary stocks, soups, sauces, and paired accompaniments. The student will practice kitchen setup, station organization, knife skills, primary cooking techniques, proper equipment use, and kitchen safety. Prerequisites: Completion of . (1 lect., 4 lab).