CHEF 1120 - Principles of Cooking

Prerequisite: CHEF 1110 or 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)