CUIS 110 — Culinary Fundamentals I CUIS 110 5 Credits/Units

Introduction to fundamentals of cooking. Includes history of food service industry, professionalism in the workplace, kitchen safety and sanitation, nutrition, equipment, kitchen math, weights and measures, knife skills, aromatics and flavorings. Theory of cooking methods, stocks and sauces. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

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