CULA-105 Intro to Professional Cookery

Credits 3 / 3 Contact Hours
Prerequisite: Placement into RDNG-016 (ACSR-016)
This course is designed to give the student an introduction to the production kitchen and preparation techniques. The student will gain competency in knife skills food safety practices vegetable cutting and techniques; effect of heat on starch common cereal grains and techniques for combining cereal and water; fiber component of vegetables selection and USDA grades and vegetable preparation; meat poultry and seafood and their composition structure and classification; factors affecting tenderness storage and cooking techniques.

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