CUL 101 — Cooking Fundamentals I (4) (1,6)

Introduction to the basic foundation skills necessary in commercial cooking. Including but not limited to the following areas: knife skills, flavorings, herbs and spices, mise en place, egg cookery, dairy, foundational cooking methods, measurements, equipment identification and use.(1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available.