CUL110 — Fundamentals I
CUL 110 - Fundamentals I CUL 110 - Fundamentals I 3 Total Credits Students prepare various proteins and side dishes using moist heat cooking methods; techniques of poaching, simmering, boiling, and steaming. Proteins and side dishes apply to cafeteria menu offerings. Seasoning, presentation and hot food holding are discussed. Food quality, sanitation, mise en place, and teamwork are evaluated. Course