CULA 112 - Culinary Skill Development

Institution:

Northampton County Area Community College

Subject:

Culinary Arts

Description:

This foundational course presents the basic principles of food preparation for the food service industry building upon culinary fundamentals. Topics covered include mise en place, knife skills, stocks, sauces, soups, vegetables, potatoes, pasta, grains, legumes, and breakfast egg cookery. Students will practice reading and writing of recipe cards, food and kitchen safety and sanitation. Students will participate in lecture and practical hands-on lab instruction. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts Students.

Credits:

3.00

Credit Hours:

Prerequisites:

CULA 110

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northampton.edu

Phone Number:

(610) 861-5300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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