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Catalog Details

CULA 1201 - PROFESSIONAL COOKING I
PREREQUISITE: ONE 1500 or equivalent placement score
An introduction to and application of fundamental cooking theories and techniques. Topics of study include the history of gastronomy, historical figures and their contributions to the modern kitchen, product identification/palate development, kitchen equipment and their uses, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, small sauces, salads and salad dressings, timing, basic sanitation practices, and station organization.

Lab
Description
Prerequisites N/A
Corequisites CULA 1201 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description PREREQUISITE: ONE 1500 or equivalent placement score
An introduction to and application of fundamental cooking theories and techniques. Topics of study include the history of gastronomy, historical figures and their contributions to the modern kitchen, product identification/palate development, kitchen equipment and their uses, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, small sauces, salads and sald dressings, timing, basic sanitation practices, and station organization.
Prerequisites N/A
Corequisites CULA 1201 / Lab
Fees N/A
Credits 6.00
Credit Types Standard

LL Lecture Lab
Description An introduction to and application of fundamental cooking theories and techniques. Topics of study include the history of gastronomy, historical figures and their contributions to the modern kitchen, product identification/palate development, kitchen equipment and their uses, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, small sauces, salads and salad dressings, timing, basic sanitation practices, and station organization.
Prerequisites ONE 1500 / Lecture
Corequisites N/A
Fees N/A
Credits 6.00
Credit Types Standard

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