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May 02, 2024
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2017-2018 Course Catalog & 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. Students enrolled in this course will be assessed a $450 supply fee in addition to tuition and fees. Fees are subject to change at the end of any semester. Contact hours: Class - 2, Lab - 10. Credit hours: 6 (F, Sp)
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