CULN 132 — Batch Cookery
Focuses on fundamental concepts, skills, and techniques of cookery. Includes the use of standardized recipes. Covers basic cooking methods for meats, poultry, seafood, vegetables, and starches. Teaches identification, use and maintenance of equipment, tools, and utensils in a safe and sanitary manner. Special focus on batch cookery, and larger production cooking, and just-in-time preparation as needed throughout the serving period in order to preserve food quality and prevent waste. (Letter grade only.)