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Apr 23, 2024
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2019-2020 Course Catalog and Student Handbook [ARCHIVED CATALOG]
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CUUL 1120 - Principles of Cooking
Prerequisite/Corequisite: CUUL 1110 , students must be 16 years old
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. Contact hours: Class - 2, Lab - 10. Credit hours: 6 (F, Sp)
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