CUL 101 - Culinary Fundamentals I

Institution:

Luzerne County Community College

Subject:

Culinary Arts

Description:

This course introduces the fundamental concepts, skills and techniques in basic cookery and baking. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling and identification, flavorings/seasonings, basic cooking and baking skills. Upon completion, students will be able to explain/exhibit the basic cooking skills needed to advance to Foundations of Culinary.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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