CUL 102 — Introduction to Culinary Theory and Practice
This course is designed to provide a foundation for development of culinary theory and practical skills needed by both culinary arts students and hotel/ restaurant management students. Topics covered include sanitation and safety techniques, nutrition planning and awareness, basic skill development, product identification, and proper cooking methods for various types of foods. Students will be introduced to and will prepare mother and minor sauces, stocks, and soups.