CUL 102 - Principles of Food Preparation I (3 Credits)

This course is designed to introduce the student to the basic principles of food preparation in commercial operations. Topics include kitchen safety, the care and use of equipment, the use of standard recipes, the preparation of foods used in commercial food operations, food service management, and the history of culinary arts and the food service industry. Emphasis is placed on the basics of food preparation, including knife cuts, breakfast cookery, stocks and sauces, starches, vegetables, salads, soups and eggs. A chef’s knife set and appropriate commercial kitchen uniform are required. Lecture Hours: 20. Laboratory Hours: 49. Corequisite(s): CUL 101 . Laboratory Fee: $20. Materials Fee: $100. Insurance Fee: $30. Usually offered in the fall and spring.