CUUL 1120 — Principles of Cooking
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Part of
- Culinary Arts Associate of Applied Science Degree CA43
- Culinary Baking and Pastry Arts Associate of Applied Science Degree CBA3
- Culinary Arts Diploma CA44
- Culinary Baking and Pastry Arts Diploma CBA2
- Food Production Worker I Technical Certificate of Credit FPW1
- Prep Cook Technical Certificate of Credit PC51