CUL 127 — CUL 127
Students develop the fundamental skills necessary to w ork successfully in the foodservice industry. Introductory level cooking and baking methods are described and practiced. Other topics discussed and applied include product and equipment identification and usage, culinary mathematics, ServSafe sanitation, a nd professionalism. Students will also research American regional cuisine and report their findings through written work and oral presentations. (1.5 lecture, 8 lab) Pre-/corequisites: CUL 112 (CULA 112), and CUL 131 (CULA 131); Corequisite: CUL 126 (CULA 126)