CUUL 1120 - Principles of Cooking

Prerequisite/Corequisite: CUUL 1110, students must be 18 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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