| CULN 120 covers the fundamental concepts, skills and techniques of cookery. It includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills. |
Class Details
Credits: 5
Prereq: A grade of C or higher in CULN 112 or consent of instructor., Coreq: -
Courses: CULINARY ARTS (CULN)
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