CULA105 — Basic Culinary Skills
CULA 105 - Basic Culinary Skills CULA 105 - Basic Culinary Skills This course introduces the student to the fundamentals that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, soups as well as recipe conversion, costing and product identification are all practiced in a lab setting. These are the basic building blocks that are required for future culinary success. Lab Fee Required Lab Fee Required.
Prerequisites: CULA103, HOST103