Course Catalog

Principles of Cooking CUUL 1120

6 Credits

Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 6
Pre-requisite(s): None
Co-requisite(s): CUUL 1110

This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.


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