CUL-1100 Introduction to Culinary Arts

3 Credits
Introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery.
Prerequisite(s): HSM-1550 completed or concurrent.
2 class/2 lab hours.