CULA 110 — Culinary Skills
This course includes the theory and practical application of kitchen orientation, knife skills, proper cutting techniques, breakfast cookery, salad preparation, vegetable cookery, potato, pasta and rice cookery, and soups and sand wich preparation . The course also includes proper presentation and service of those items. Instruction includes lectures, demonstrations, films, class discussions and lab preparations. Students are required to be in uniform and to have culinary tool kit with them at every class. Prerequisite(s): none Corequisite(s): CULA-102, CULA-103, MATH-040 or appropriate placement