CULA-106 Professional Cookery I

Credits 6 / 6 Contact Hours
Prerequisite: Placement into RDNG-016 (ACSR-016) is required. Prerequisite: CULA-101, CULA-105 and FMG.-102. Co-requisite: CULA-205. Approved uniform and knife set required.
This course reinforces knowledge and skills achieved in Introduction to Professional Cookery and helps the student build confidence in techniques of basic cookery while cooking from menus that exemplify American and regional cooking. Students participate in food preparation and production and attention is given to portion control plate presentation and team work in a production setting.