CUL 142 — Fundamentals of Food
Prerequisites: None Corequisites: CUL 110 This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, veg - etable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place. Upon comple - tion, students should be able to execute efficiently a broad range of basic cook - ing/baking skills as they apply to different stations in foodservice operations.