Course Catalog

Fundamentals of Culinary Arts CUUL 1000

4 Credits

Weekly Contact Hours: Lecture - 3 Lab 2 - 2 Lab 3 - 0
Pre-requisite(s): None
Co-requisite(s): MATH 1012

Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and esprit de corps. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.


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