CUL 105 — Applied Introduction to Culinary Arts
Provides an applied introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods in a laboratory setting. Lecture: 1.0 credit (15 contact hours). Lab: 1.0 credit (30 contact hours).
Part of
- Business Administration - AAS
- Hospitality Management - Certificate
- Advanced Catering - Certificate
- Advanced Culinary Arts - Certificate
- Advanced Food and Beverage Management - Certificate
- Baking - Certificate
- Catering - Certificate
- Catering and Personal Chef - Diploma
- Culinary Arts - Certificate
- Culinary Arts - AAS
- Culinary Arts - Diploma
- Farm to Table - Certificate
- Food and Beverage Management - Certificate
- Food and Beverage Management - Diploma
- Fundamentals of Culinary Arts - Certificate
- Professional Baking and Pastry Arts - Certificate