CUL-1100 Introduction to Culinary Arts

Credits 3
The 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.
Corequisite(s): HSM-1550.
2 class/2 lab hours.
Course Outcomes

Analyze how current kitchen practices relate to the history of professional culinary arts.
Convert measurements by using U.S. standard and metric units.
Identify basic heat transfer and cooking methods.
Demonstrate mise en place in a commercial kitchen.