CUL101 — Culinary Principles
CUL 101 - Culinary Principles CUL 101 - Culinary Principles Description: Introduction to the culinary industry. Includes food service terminology, customer service skills, menu development, safety, sanitation, knife cuts, commercial equipment, cooking techniques, product identification, and ratios/weights/measures. Utilizes the ServSafe materials prepared by the National Restaurant Association Education Foundation to prepare students for a national examination. Lecture: 4 Lab: 0 Course Content: Culinary profession Defining job responsibilities Food service vocabulary/terminology Menu development Principles of cooking Tools and equipment Knives and knife skills Food tasting Customer relations Food safety and sanitation Learning