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CU 105 - Culinary Fundamentals

( 0 :4 :0 ) 2 credits

This course covers the essentials for entering the food industry as a working professional chef’s assistant doing prep work. It covers culinary terminology, techniques, and theories. This culinary lab offers hands on techniques in proper knife skills that will be practiced and mastered. Students will learn to scale and weigh ingredients, produce stocks and sauces, and the identification and fabrication of meat, poultry and fish. Students will practice using herbs and spices, cooking eggs and vegetables, and how to handle food safely. Production, organization, and timing skills will be stressed. This course is open to all non-majoring students but must obtain their uniform knives.

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