CUL-1100 Introduction to Culinary Arts

Credits 3
This course is an introduction to food production in the culinary arts. Through hands-on experiences, students learn mise en place to prepare a variety of hot and cold dishes using safe and sanitary kitchen practices. Focus is on developing skills for the different cooking methods of vegetables, starches, sandwiches, producing stocks, sauces, and soups, as well as egg cookery. Students explore measurement conversions and how technology is used in food service operations. This course may also be taken as continuing education course CUL-611 Introduction to Culinary Arts.

Corequisite(s): HSM-1550

Course Outcomes

Convert measurements made in the U.S. standard and metric systems.
Identify basic heat transfer and cooking methods.
Demonstrate mise en place.
Demonstrate safe and sanitary kitchen practices.
Prepare a variety of hot and cold dishes, including vegetables, starches, stocks, sauces, soups, sandwiches, and eggs.