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CU 109 - Culinary Cooking Methods

( 0 :4 :0 ) 2 credits

This course expands on the fundamentals introduced in CU 104 Culinary Fundamentals and prepares the student for an introductory level position in the food service industry. Intermediate knife skills, food fabrication, kitchen sanitation, and classic essential cooking methods such as sautéing, grilling, stewing, braising, frying and poaching are accomplished. Modern cooking techniques such as sous vide will be introduced. Recipe comprehension and technique will be stressed. 

CU 102 - Introduction to Culinary Arts
CU 105 - Culinary Fundamentals
PA 114 - Baking Fundamentals
RM 101 - Sanitation and Safety in Food and Beverage Service