CULA120 — Professional Kitchen 1
This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples and equipment identification, and kitchen equipment use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost, and cost per portion.
Prerequisites: CULA-120L, CULA-180, CULA-111, HOSP-111, CULA-123