CULA13023 — Food Production I
CULA 13023 - Food Production I CULA 13023 - Food Production I This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain, and pasta cookery. Associated Fees: Special Course Fee Course Code History: CUL 1302 Course Typically
Part of
- Baking and Pastry Arts, AAS
- Basic Food Preparation, CP
- Culinary Arts, AAS
- Culinary Arts, TC
- Dietary Management, CP
- Dietary Management, TC
- Hospitality Management, AAS
- Hospitality Management, TC
- Restaurant Operations, CP
- Graduation Map: Baking and Pastry Arts, AAS
- Graduation Map: Basic Food Preparation, CP
- Graduation Map: Culinary Arts, AAS
- Graduation Map: Culinary Arts, TC
- Graduation Map: Dietary Management, CP
- Graduation Map: Dietary Management, TC
- Graduation Map: Hospitality Management, TC
- Graduation Map: Restaurant Operations, CP