2021-2022 Course Catalog and Student Handbook 
    
    Feb 04, 2023  
2021-2022 Course Catalog and Student Handbook [ARCHIVED CATALOG]

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)