CUUL 1124 Foundations of Cooking Techniques
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, methods of food preparations, classical knife cuts, kitchen aromatics, regional cuisine history, and introduction to safe food preparations, recipe utilization, and nutrition.
Laboratory demonstrations student experimentation and parallels class work. Course Capstone is based on The American Culinary Federations Certification: Certified Culinarian written and practical exams.
Prerequisite
Students must have completed CUUL 1110 and CUUL 1122 with a grade of "C"are better in order to register in CUUL 1000 and CUUL 1124 with a grade of “C” or better.
Corequisite
CUUL 1122; Students must have a grade of "C" or better in order to continue in the program.