CULA 120 — Introduction to Food Preparation *
This course is a continuation of CULA 110 . The classification and production of stocks, soups, sauces, and the principles of meat cookery will be introduced. Skills development will include identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetables, fruits, grains, potatoes and pastas; egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Culinary Arts Prep Cook certification from NOCTI.
Prerequisites: CULA 110